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Week 28: 

RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KAY BENAROCH

Traditional Peruvian style ceviche is made with tilapia but any mild white fish that is available is fine. This particular recipe is courtesy of author Analida Braeger. I’ve served this over the top of green salad accompanied by slices of avocado, chunks of fresh yellow tomatoes, and lightly pickled red onion. The recipe can be divided in half. Be sure to cover the fish with lime and orange juices. You can serve this as soon as the fish turns opaque – i.e. solid white – which takes about 30 minutes.

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