Raw fish dishes keep the heat out of the kitchen

07/17/2013 | St. Louis Post-Dispatch

No-cook, raw fish dishes such as ceviche and crudo are simple to whip up and don't require an oven or stove, making them perfect for hot summer nights. "If you’re using a light, white, flaky fish, you would use lemons, limes and oranges, which pair well with lighter herbs like basil, thyme and parsley," said chef Jon Lowe. "Salmon, lobster or tuna can go with a champagne or raspberry vinegar and would play well with stronger herbs like rosemary, cilantro and tarragon.”

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