In keeping with the oyster cocktail…don’t forget about ceviche this summer! My favorite is tuna mixed with avocado. The key to good texture is the knife skills which are aided by your freezer. Start by honing or sharpening your best knife. Next take a cold tuna steak and slice into long strips trying only to slice through in one or two motions. You must glide through the flesh, not press or smash. Transfer the slices to the freezer for about 10 minutes or until slightly firm. Meanwhile prep the other ingredients. A diced shallot, a small chile seeded, juice of a lime, cilantro. All just enough to garnish the tuna. Remove the fish and slice the strips into 1/4 inch strips, then into 1/4 inch dice. Stir in the garnishes (except the cilantro), season with salt and pepper. Refrigerate for an hour so the acid cooks the fish. I like to serve mixed with diced avocado and a touch of good olive oil to hold everything together. Mix cilantro just before serving. Serve with fresh chips.