A Note From Cathy Roma
No stove, no problem. Tartare and ceviche make an elegant first course or a simple, light dinner. All you need for a tasty seafood ceviche is uber fresh fish, a big squeeze of citrus and a handful of complimentary flavors...think herbs, aromatics, some heat. Mix it up and allow the acid to "cook" the fish, then grab a spoon or (even better) some crispy tortilla chips to scoop it up and dive in. Want to try your hand at tartare? Steak and tuna are merely a jumping off point. Think salmon, lamb or how about a delicious vegetarian or vegan spin? Want some fresh inspiration? Get scrolling!
South Orange, NJ