Vagabond Cookbook

The best you ate on vacation? Make it at home tonight.

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What’s cooking… without cooking?

Riddle me this! What’s cooking… without cooking? The dream of single mothers everywhere? Probably. But, let’s try a little harder. Need a hint? How ‘bout this li’l ditty? Bright and fresh with ocean brine I go great with crisp white wine Especially on the Latin coast (Mexico, sure, but Peru the most). Tart and tangy, soft and sweet, I am cooked, but without heat. Acid turns me firm and white, Without any fire in sight. What am I? Give up? Clearly you’re not the Riddler-loving, brain-teasing dork I am. That’s OK, though. Ceviche doesn’t discriminate. Ceviche (say it with me now, “suh-VEE-chay”) rules the school of raw-ish fish preparations that now dominate restaurant menus and cooking TV shows (sorry, pesca crudo). At its simplest, it’s just sea critters and lime juice (although tomatoes, cucumbers, and chilies often find their way into the mix). The lime juice denatures the proteins in […]