Seafood

Pluots are a great stand-in for true plums in this recipe.

Active time: 20 min Start to finish: 30 min

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

The oil-free dressing is delightfully tangy.

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.

This crowd-pleasing dip is a natural with potato chips and good with crudités, too.

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

We prefer wild salmon for this recipe because it has a milder flavor and is more environmentally friendly than farmed varieties. Active time: 20 min Start to finish: 30 min

Named for a friend of my mother who was a wonderful cook, this recipe is very quick and easy and always elicits lots of requests for copies," Cindy Vogels of Littleton, Colorado. " I often serve this dish as a first course, leaving the shrimp whole, but here they are blended in a food processor to form a delicious spread." Active time: 45 min Start to finish: 1 3/4 hr

The trick to pickling today is to find fresh herring or fresh salted herring. Once you've pickled it, use the herring in any favorite recipe, or just mix it as I do, with sour cream, red onion, and dill, to break the fast of Yom Kippur. It will keep for weeks.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

Suzanne Rackley of San Rafael, California, writes: "My husband and I had a fabulous dinner at Cobalt in New Orleans. I had the salmon with Martini sauce, and it was great. I would love to impress my friends and family with a new way to serve our favorite fish."