6. The Poor Man’s Ceviche
The “King of Cactus” Juan Mondragon presents a veggie ceviche that subs prickly pear for seafood. Mangoes, red peppers, lime, orange and Tabasco give it color and zest. Serve it with a browned, sliced plantain.

7. Salmon Ceviche with Avocado
The pink and green of this sushi-inspired dish look gorgeous on the plate. Sriracha, sesame oil and soy sauce lend an Asian flair.