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New York Times

Ceviche, for Sure

Good morning. Two of my favorite restaurants in New York City were closed by the health department recently. For even the most die-hard of home cooks, a delivery meal can be a balm on nights when work started early and ended late, or when there's nothing in the fridge or pantry to spark joy. But if a delivery meal's not available? I'm going to make do. I'm stopping by the fishmonger on the way home so that I can make ceviche (above). Ask what's freshest, and then cube it into a bowl with lime juice, tomatoes, onion, jalapeño and a big pinch of salt. Cover and let everything cure in the fridge for 20 minutes or so, until the fish's flesh has gone mostly opaque. Then stir in some cubed avocado and a whole bunch of chopped cilantro. Serve with tortilla chips and celebrate summer. Featured Recipe View Recipe → As for the rest of the week. … Lidey Heuck's recipe for a chopped salad with chickpeas, feta and avocado is a study in balances: equal measures of all. I love how the capers and olives bounce off the avocado and cheese into the crunch of the chopped romaine and cucumbers, with chickpeas for pop. Will I add a diced red onion to the mix? Yes. Want all of The Times? Subscribe.