Lime Juice

NYT Cooking

Chicken Breasts and Endive With Fennel-Coriander Marinade

NYT Cooking

Salsa (A Cold Tomato And Chili Dish Or Relish)

NYT Cooking

Soy Sauce Dip

NYT Cooking

Tropical Shrimp Salad

NYT Cooking

Quick Harissa Sauce

NYT Cooking

Honduran Ceviche

NYT Cooking

Tuna Ceviche or Tartare With Avocado

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

NYT Cooking

Slow-Roasted Corn On the Cob

NYT Cooking

Cantina Band

My favorite amaro cocktail was at Perla in Greenwich Village, where I ordered a Cantina Band with some suspicion. A highball with gin and ginger beer as its main components, it also listed lime, cucumber and Fernet, the bitterest of all the amari, among its ingredients. What arrived tasted like the love child of a Pimm’s Cup and a Dark and Stormy. The cough syrup flavor was drowned in a sea of lime and ginger. What remained was a drink as fresh as a breeze on a calm summer sea.