I have a job where I am in a hotel this week, so I have been mastering the art of hotel-cookery. Tonight is ceviche:
1/2 lb yellowfin tuna steak
1 deli container of pico de gallo (maybe 1.5 cups)
The pico looked a bit shy on tomatoes and cilantro so like 20 cherry tomatoes and a handful of fresh cilantro cut up and added
4 limes
avocado
Take the tuna (or salmon or whatever else) and mince, cover with lime juice. I like mine raw-ish, more Peruvian than gringo-mex, so I cut 1/2 finger-sized pieces and cured for an hour in the hotel fridge.
Drain the tuna, toss with the pico, add a bit of fresh lime and salt to taste as you mix.
Cube an avocado and top the ceviche with it.
No cooking and maybe 20 minutes hands-on, and tasty. I'm at a Homewood and downstairs they have spaghetti, meatballs, garlic bread, etc. and I try to go low-carb, plus this is fresh and tons of veggies in it.