'ceviche' on Serious Eats

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

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'

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

6 Refreshing Ceviches Around LA

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

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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