Summer is the perfect time for ceviche, but not all versions of this citrus-cured seafood dish are created equal. Chef Rob Feenie has come up with an excellent one for Cactus Club Cafe (various locations) that’s nicely balanced without too much acidity.
Marinated in a fish-sauce-based mixture, it’s made from sustainably sourced steelhead and prawns with red onion, Thai basil, mint, and cilantro. The sharable starter ($14.50) comes with tortilla chips and makes great patio fare.
Sommelier Sebastien Le Goff recommends a glass ($10) or bottle ($40) of Mirabeau Côtes de Provence rosé to go along with it.