Louisville chef Anthony Lamas shares recipes for ceviche

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Table of Contents Shrimp cevicheTuna ceviche with pineapple salsa Every year about this time we act so shocked that it is miserably hot below in Louisville. Summer will come with some delightful perks (honestly, it’s worth a couple steamy times for the heirloom tomatoes on your own.) But even as […]

Every year about this time we act so shocked that it is miserably hot below in Louisville. Summer will come with some delightful perks (honestly, it’s worth a couple steamy times for the heirloom tomatoes on your own.)

But even as quite a few fantastic factors as there are to take in in late summer time, it’s also the time we’re minimum inclined to hearth up the oven and essentially cook dinner.

Enter the un-cooked meal. 

I’m joyful to be bringing back the In the Kitchen with Dana collection where community cooks share how to make some of their beloved dishes in a home kitchen. For this re-start, Anthony Lamas of Seviche Cafe, 1538 Bardstown Street, was form adequate to arrive by one virtually 100-degree afternoon to stroll me by means of a pair of the vivid ceviches he’s celebrated for at his latin cafe in Louisville’s Highlands neighborhood.

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