Raw seafood is a delicacy in cultures across the globe. From tartare to sushi to poke, uncooked fish is regularly transformed into a dish that's both tasty and reflective of the distinct culinary ...

1. Make the ceviche sauce: Combine all the ingredients (yields approximately 5 tablespoons plus 1 teaspoon). 2. Mix all the ...

When you put a can of coconut milk in the fridge, the chilled fat rises to the top and can easily be removed; what you’re left with is full-bodied coconut water. Adding this coconut water to ceviche ...

I used to think ceviche was just raw fish sitting in lime juice until something pretty amazing happened in my kitchen. This traditional Latin American technique literally transforms seafood without ...

As it turns out, the whole roasted guinea pig was not the most memorable dish from a recent trip to Peru and Ecuador. And it wasn’t the tree tomatoes or polka-dotted potatoes either. Of all the new ...

To make the ceviche, place the fish in a bowl set over a bowl of ice. Season the fish with a generous pinch of salt. Combine all ingredients for the ceviche base in a blender and puree until smooth.

Raw fish is a hard sell for some people, and I'll admit it had been for me at one point. That aversion can be a turnoff when it comes to something like sushi. Ceviche, however, is a good intermediate ...

Fish dish called Peruvian Ceviche comparable to Japanese sushi and sashimi. The fly of Mas (Trucia) was also a standard, and in Peru we often eat fish. Alpaca meat which joins beef, pork, chicken meat ...

Nothing is hotter right now in San Diego’s cross-border culinary scene than cool ceviche. The citrus-spiked seafood dish might not be as ubiquitous as the taco, but it’s rightfully having its moment.

Ceviche, when it's made properly using fresh, quality ingredients, is an absolutely brilliant dish. With its focus on fresh seafood and a zingy marinade, it's no surprise that it makes the shortlist ...