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Entries tagged with 'ceviche'

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams 8 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 4 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams 2 comments

Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage. More

Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 2 comments

Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage. More

Tamales de Queso (Cheese Tamales) From 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams 7 comments

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar. More

Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 2 comments

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar. More

Ensalada Miraflores (Corn, Bean, and Cheese Salad) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams Post a comment

Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner. More

Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'

Serious Eats Kate Williams Post a comment

Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Chili Paste From 'Ceviche: Peruvian Kitchen'

Serious Eats Kate Williams Post a comment

This master recipe for from Martin Morales's Ceviche: Peruvian Kitchen can be made using any fresh or dried chili. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Serious Eats Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Win a Copy of 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams Closed

Morales's new cookbook, Ceviche: Peruvian Kitchen, is based on recipes from the restaurant as well as favorites from his childhood in Lima. More

Peruvian-Style Flounder Ceviche From 'The New Southern Table'

Cook the Book Kate Williams 2 comments

At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius. More

Peruvian-Style Flounder Ceviche From 'The New Southern Table'

Serious Eats Kate Williams Post a comment

At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius. More

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

Cook the Book Kate Williams Post a comment

I usually think of ceviches as quick, simple affairs. Cut up some seafood, throw it in a bowl with citrus juice, let it "cook" for a bit, and then serve. Daniel Boulud's scallop ceviche with blood orange sauce in his new cookbook, Daniel, is not that kind of ceviche. But the extra work actually pays off, and the final dish was probably the best ceviche I'd ever made, and certainly the prettiest. More

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

Serious Eats Kate Williams Post a comment

I usually think of ceviches as quick, simple affairs. Cut up some seafood, throw it in a bowl with citrus juice, let it "cook" for a bit, and then serve. Daniel Boulud's scallop ceviche with blood orange sauce in his new cookbook, Daniel, is not that kind of ceviche. But the extra work actually pays off, and the final dish was probably the best ceviche I'd ever made, and certainly the prettiest. More

Put the Lime on the Fish and Eat Them Both Together: 10 Ceviches We Love in Chicago

Chicago Lindsey Howald Patton Post a comment

Ceviche in Chicago comes in many shapes and sizes, portions and prices. Here's a broad sampling from the whole refreshingly citrusy gamut. More

6 Refreshing Ceviches Around LA

Javier Cabral 4 comments

Summer in Los Angeles: sure, you can dismiss it as a "dry heat," but it's still plenty hot. That's where the refreshing ceviches from the multitude of Latin American cultures who call this city home step in, offering relief in the form of raw fish tossed with an acidic marinade. Here are six ceviches around town that are all but guaranteed to keep you cool. ¡Provecho! More

Latin American Cuisine: Lobster Ceviche

Latin Cuisine J. Kenji López-Alt 3 comments

The first time I had lobster ceviche in this style was off of a boat in Cartagena, on the Caribbean coast of Colombia. At each stop we saw two men in a small canoe. The same two men, one with a rainbow umbrella attached to his hat to ward off the sun, the other hunched over the bottom of the canoe, tending to a live fire burning in the middle of it.

I can't pretend to be able to do what they do—lobster diving and canoe-fire-building are not my areas of expertise—but I often make my own version of their ceviche using live Maine lobsters. I can't think of a better appetizer for a fancy al fresco summer supper.

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Lobster Ceviche

Serious Eats J. Kenji López-Alt 1 comment

A quick and easy lobster ceviche. The ultimate refreshing summer appetizer. More

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