Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.
Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.
JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress on the side, but peppery arugula tossed with olive oil and lemon juice would make a terrific substitute.
This summery scallop ceviche is packed with refreshing watermelon and citrus—perfect for when it's too hot to turn on the stove.
The secret to this four-ingredient salad is using the best, olive oil–packed canned tuna you can find. Water-packed tuna won't taste the same, but if that's all you have on hand, drain it, douse it with good olive oil, and let it sit in the fridge for several hours before adding it to the dish.