Latin Cocktail Party
Chef Allen Susser prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. "Dice the fish into uniform pieces, so they cook evenly in the citrus juice," he advises.
F&W's Mad Genius Tips and More Featured Video
Congratulations to Mei Lin, winner of Top Chef Season 12.