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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.

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You may have heard about how easy it is to make your own flour tortillas, and rolled your eyes, thinking of how cheap they are (and they are), but considering that most bready things are infinitely better when they’re freshly baked, and if you find yourself with a myriad of taco stuffing possibilities but nothing to wrap them with, it’s worth the fifteen minutes of effort to set a stack of warm tortillas on the table. There’s nothing wrong with nibbling on one straight-up, for that matter – if you have little kids around, they aren’t crumby, and can be easily carried around and gnawed on. And if you spread one thinly with butter (while it’s still warm, if possible) and sprinkle it with cinnamon-sugar – well. Roll it up, even, for a slightly breadier version of a crepe. Or spread it with peanut butter and wrap it around a banana, housecoat-style. So much potential in a soft round of bread.

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