Fluke Ceviche with Alison Cayne of The Haven's Kitchen

Alison Cayne opened West Village cooking school The Haven’s Kitchen with a mission to educate people on how deciding what food to buy, eat and cook can affect the environment, society, and the relationships in our daily lives. Since 2012, Alison Cayne has brought the beauty of fresh, sustainable, and seasonal ingredients to her lauded cooking classes. The Haven’s Kitchen has since expanded to include a café, private event services, culinary consulting, and their own line of pantry essentials. Haven’s Kitchen Sauces are conveniently packaged, delicious, and easily accessible for every type of home cooking. Last year, Alison released her first cookbook, The Haven’s Kitchen Cooking School. With a bevy of quick lunches, family-friendly meals, and dinner party favorites, the cookbook is a compendium of recipes and key techniques to make cooking easy, fun, and approachable for all. 

The entrepreneur, chef, and mother of five shared her recipe for Fluke Ceviche with Winter Citrus. With a mix of oranges and oro blanco grapefruit, this refreshing dish is a perfect teaser to spring and summer. We love it with chips or on a tostada as a quick snack or crowd-pleasing appetizer. XXJKE