The problem/great thing about fresh corn tortillas is when you buy a pound of them, they last all week (or so). They freeze well, but once thawed I inevitably wind up using them as many ways as possible before wrapping and returning the whittled-down stack to the freezer.
Ceviche probably sounds like something you’d order in a restaurant, or on a beach in Mexico, but not something you’re likely to whip up at home. However. If I told you it required only chopping of seafood and marinating it in citrus, might you change your mind? There’s no need to turn on the oven or grill – the acidity of the lemon and lime juice alters the proteins in the seafood, cooking it without heat. You can actually see it change from not opaque to opaque – it’s very cool.
Use the best fish you can get your hands on. Halibut is great, or rock cod, spot prawns, even scallops. My plan was to be eating all of it straight from the ocean at Feast Tofino this week, but a variety of circumstances have kept me here. I’ll make do. These are best served on the patio, with some of your favourite people, cold beers or bubbles (cava! prosecco!) and flip flops in lieu of napkins.