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.
Tag: ceviche
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.
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 […]
Marinated Snapper, Peruvian-Style
This marinated snapper ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished “cooking.”
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.
Upping Your Seafood Game with Jícama
Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut. Properly cleaned, peeled and cut in slices, sprinkled with lemon juice, salt, and […]
Lighthouse Tuna Ceviche
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.
Ceviche de Camarones
This ceviche recipe comes from our friend, Loretta Salazar, who lived in Ecuador while she attended the university on an exchange program.