This Peruvian Mixed Seafood Ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
Search Results for "ceviche"
Ceviche de Mojarra (Sunfish Ceviche)
This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas.
Spicy Latin American Ceviche
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Oyster Ceviche (Ceviche de Ostras)
This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.
Ceviche with Bitter Orange
This recipe is a second version of the Ecuadorian specialty. The fish can be served as an appetizer or as a main dish for a refreshing summer meal. It is traditionally served with maiz tostada (toasted corn) or popcorn on the side. Note: This recipe requires advance preparation. Ceviche with […]
Ceviche de Corvina (Peruvian Sea Bass Ceviche)
The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used in ceviche as well.
Scallop and Shrimp Ceviche
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
Spicy Latin American Ceviche
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Peruvian Mixed Seafood Ceviche
This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
Lighthouse Tuna Ceviche
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.