Ceviche is a light and delicious way to prepare seafood. Don’t confuse Peruvian ceviche with Japanese sushi – even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook”
Halibut Vegetable Chowder
• 1 1/2 pounds Alaskan halibut • 2 carrots, coarsely diced • 2 celery stalks, coarsely diced • 1/2 cup onion, chopped • 2 cloves garlic, minced • 2 tablespoons olive oil • 1 28-ounce can diced tomatoes, un-drained •
Stephie’s Perfect Halibut
I grew up on a family-run fishing boat in Alaska, so there was never a shortage of fresh fish on our table. My mother, Stephanie, was – and still is – a legendary cook: deckhands would line up to crew