If you're hoping to avoid cooking with heat during hot weather, you could consider making a seafood dish that originated in Peru.
For a taste of summer, chef Ben Berwick from Vancouver’s Dachi is sharing his recipe for his restaurant’s ceviche, which is made with albacore tuna.
Dachi's albacore tuna ceviche
Yield: four servings
12 oz albacore tuna loin, diced
1 thinly sliced medium walla walla onion
4 oz shaved fennel
4 oz diced celery
4 oz diced cucumbers
1/4 tsp fermented red chili
1/2 cup lime juice
salt and pepper to taste
cilantro, for garnish
Place all ingredients in a bowl and mix together.
Let everything sit in the juice for 3 to 5 minutes, mixing every now and then.
Place onto a plate and garnish with cilantro.
Serve immediately and enjoy!
Note: don't be shy with the salt seasoning—it's key and the acid will balance.