📝 Ingredients:

• 1 lb fresh white fish (sea bass or halibut), diced
• 1 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1 red onion, thinly sliced
• 2 tomatoes, diced
• 1 jalapeño, seeded and minced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• Salt and pepper
• Tortilla chips for serving

👨‍🍳 Instructions:

1. Dice fish into bite-sized pieces
2. Place fish in glass bowl, cover with citrus juices
3. Refrigerate for 2-3 hours until fish is opaque
4. Drain most of the juice, leaving about 1/4 cup
5. Add onion, tomatoes, jalapeño, and cilantro
6. Season with salt and pepper
7. Gently fold in avocado just before serving
8. Serve chilled with tortilla chips

📝 Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 2 vanilla beans, split and scraped
• 6 egg yolks
• Pinch of salt

👨‍🍳 Instructions:

1. Heat cream, milk, and vanilla beans in saucepan
2. Whisk egg yolks with sugar until pale
3. Temper eggs by slowly adding hot cream
4. Return mixture to pan, cook to 170°F
5. Strain and chill custard for 4 hours
6. Churn in ice cream maker according to instructions
7. Freeze until firm, about 4 hours
8. Serve with your favorite toppings

📝 Ingredients:

• 1 lb sushi-grade ahi tuna, cubed
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sriracha
• 3 cups cooked sushi rice, chilled
• 1 avocado, sliced
• 1 cucumber, julienned
• Edamame, seaweed salad
• Sesame seeds and green onions

👨‍🍳 Instructions:

1. Dice tuna into bite-sized cubes
2. Marinate tuna in soy sauce, sesame oil, and sriracha
3. Refrigerate for 15 minutes
4. Divide chilled rice among bowls
5. Arrange marinated tuna on rice
6. Add avocado, cucumber, and edamame
7. Top with seaweed salad
8. Garnish with sesame seeds and green onions

📝 Ingredients:

• 4 cups fresh or frozen raspberries
• 1 cup sugar
• 1 cup water
• Juice of 2 lemons
• Zest of 1 lemon
• 2 tablespoons vodka (optional, for texture)

👨‍🍳 Instructions:

1. Make simple syrup by heating sugar and water
2. Let syrup cool completely
3. Puree raspberries until smooth
4. Strain to remove seeds
5. Mix raspberry puree with syrup, lemon juice, and zest
6. Add vodka if using
7. Churn in ice cream maker until frozen
8. Freeze until firm, about 2 hours

📝 Ingredients:

• 1 lb Chinese egg noodles or spaghetti
• 1/3 cup tahini or peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 cucumber, julienned
• 2 carrots, julienned
• Peanuts and green onions

👨‍🍳 Instructions:

1. Cook noodles according to package directions
2. Rinse with cold water and drain well
3. Whisk together tahini, soy sauce, vinegar, and sesame oil
4. Add garlic and thin with water as needed
5. Toss noodles with sauce
6. Refrigerate for at least 1 hour
7. Top with cucumber, carrots, and peanuts
8. Garnish with green onions

📝 Ingredients:

• 3 cups Greek yogurt
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 2 cups mixed berries
• 1 cup granola
• Fresh mint for garnish

👨‍🍳 Instructions:

1. Mix yogurt, honey, and vanilla
2. Churn in ice cream maker until frozen
3. Alternatively, freeze and stir every 30 minutes
4. Freeze until firm, about 3 hours
5. Layer frozen yogurt with berries and granola
6. Repeat layers in glasses
7. Top with extra berries
8. Garnish with mint and serve immediately