Chef Cristina Martinez's quick recipe for ceviche brightened with mango and chiles 'cooks' in a marinade of lime juice, olive oil and salt. Scoop it up with a crisp corn tostada or tortilla chips.
What She’s Known For:
Yet Ms. Martinez insisted she learns as much from her staff as she teaches them. Creating this recipe, for example—her first Slow Food Fast contribution—she received valuable guidance from a chef on her team who hails from Peru, where ceviche is a beloved dish. The base of shrimp and white fish, dotted with cilantro, mango, tomato, jalapeño, cucumber and onion, “cooks” in a marinade of salt, lime juice and olive oil that firms up the fish as it flavors it.
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