Summer starts today so let’s smash the season with the perfect sunny cocktail

The South American appetizer ceviche is made by curing raw fish in citrus juice. In this twist on the traditional recipe, Chef Sebastian Carosi uses fresh humanely-sourced octopus, lime, red onions, hot peppers and Super Lemon Haze cannabis for an explosion of bright tangy flavours and relaxing effects. Now get in the kitchen and make something delicious!