Sea Bass Ceviche

Ceviche in the wild, miles from modern refrigeration? Yes, it makes sense—that is, when you take your cues from chef Wes Avila, who makes a point of making ceviche a regular day-one dish whenever he camps. The trick is to think—and pack—like a chef. The day before you hit the road, dice the fish, make the ceviche cooking liquid and store it in a jar, and prep the vegetables and pack them in resealable plastic bags. Chill it all down overnight in the refrigerator and transport everything in a heavy-duty (read: Yeti) cooler loaded with ice. The cooler will serve as your backwoods ceviche chilling station.