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The Food Lab: Ceviche And The Science Of Marinades

Sashimi and crudo may be the John and Paul of the raw seafood band, but ceviche is the George. A little less popular, a little less flashy, but altogether more complex, sharper, with a bit of acid. It differs from George in one key way though: It's really easy to get into. It comes in on the upper half of the Top 100 Easiest Dishes to Make Of All Time, and I'd bet good money that it's #1 for Most Impressive Return For Your Time Investment. It's a dish that looks and tastes elegant, yet is quite literally thrown together in a matter of moments.

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42 Comments | Posted by J. Kenji López-Alt, July 29, 2011 at 9:00 AM
Tagged: ceviche, fish, The Food Lab

Boston: Ceviche and Fried Seafood at Rincon Limeno

The only decision I had to make when I got there.. Did I want the all-ceviche platter or the house specialty, the Clasico Rincon Limeno ($20): a martini glass brimming with cured seafood surrounded by mounds of jalea, or batter-fried seafood? My eyes being (slightly) larger than my stomach, you can probably guess which one I opted for.

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2 Comments | Posted by Liz Bomze, May 12, 2011 at 11:30 AM
Tagged: Boston, ceviche, East Boston, fish, jalea, Massachusetts, Rincon Limeno, seafood

How to Make Ceviche

Ceviche is a South American dish made by marinating pieces of fish or shellfish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste—but without any grilling, sautéing or other too-stifling-for-summer activity required.

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17 Comments | Posted by Sue Veed, July 9, 2010 at 2:15 PM
Tagged: ceviche, fish, how tos, seafood, Sue Veed

Bay Area Eats: Mi Pueblo's Fantastic Deli

Photograph from jslander on Flickr Taken at night, under awful lighting, and while keeping a whole bunch of hungry people at arm's length, the pictures here don't do justice to the food. They don't, for instance, capture the meltingly soft, tender texture of the lengua or cow's tongue, simmered in a thick, stew-like sauce. Neither do they capture the sharp tartness or the hot pepper bite of the cactus salad. And I didn't even manage to take a shot of the juicy, fatty carnitas or roast, marinated pork that were the star of the show – these were set upon and devoured far too quickly. Crisp cactus salad. So guys, I know these pictures leave much to the imagination....

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4 Comments | Posted by Wan Yan Ling, January 5, 2009 at 9:00 AM
Tagged: California, ceviche, delis, Mexican, Mi Pueblo, San Jose