Fish Tonight: Partner up with your local sustainability-minded fishmonger and make ceviche


In terms of simple-to-prepare foods, ceviché is on the top of the list for making a great impression with little effort. The delicate balance of fish, acid, and vegetables give the illusion of complexity, when in reality, the dish takes just minutes to prepare. There are a few key components in making the dish successful. It all starts with choosing the right fish.


Here’s how to select the best fish:


Start with your fishmonger. Because they live in water, fish are more sensitive to heat, travel, and bacteria than other proteins. Your best bet is going to a source that is knowledgeable about storage, quality, and cut. Locally, we have the wonderful folks at Coastal Seafoods, located in Minneapolis and St. Paul, who are passionate about quality fish and can help you make the best choices.


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Sustainable Sushi, Unicorns and Other Myths

Sushi is good and good for you. I mean, Glamour and Men’s Health and LiveStrong all say so. Lots of grocery stores seem to think so; you can pick up a bento in the deli sections at Lunds, Byerly’s, and even most Twin Cities co-ops. Sushi: Lite! Easy! Fun!

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