Tuna Ceviche with Avocado and Cilantro
We fell hard for chef Rick Bayless’s salpimentado (salt-and-pepper) ceviche from the southern tip of Baja California in Mexico. From his menu at Chicago’s Frontera Grill, it has an unmatched clarity of flavor because the short marinating time preserves the tuna’s fresh taste. Slideshow: Amazing Recipes from Rick Bayless
July 2011