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Entries tagged with 'Ceviche'

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

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

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'

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

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

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'

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

Lobster Ceviche

Serious Eats J. Kenji López-Alt 1 comment

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

Coctel De Camarones (Colombian-style Shrimp Ceviche Cocktail)

Serious Eats J. Kenji López-Alt Post a comment

[Photograph: J. Kenji Lopez-Alt] Note: For best results, use small, raw, shell-on shrimp and peel yourself (shelled shrimp tend to be a little mangled). Avoid par-cooked shrimp, as they will not absorb flavor properly. Traditional Colombian-style coctel is made with... More

Sunday Brunch: Shrimp and Scallop Ceviche

Serious Eats Sydney Oland 1 comment

Shellfish may not be the first thing to pop into most peoples minds' in the morning. But this simple ceviche has a little bit of spice and lots of bright flavors to shake off whatever you may have been doing the evening before. More

Classic Peruvian-style Fish Ceviche

Serious Eats J. Kenji López-Alt 3 comments

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, and complex, 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. More

Cook the Book: Sriracha Ceviche 

Serious Eats Caroline Russock 7 comments

Ceviche might not be traditional Super Bowl fare, but the salsa-like qualities of this version make it a great accompaniment for tortilla chips. The heat of Sriracha along with chunks of tomato, avocado, and seafood give this Sriracha Ceviche all of the best qualities of guacamole, salsa fresca, and ceviche at once. More

Cook the Book: Herb Green Ceviche with Cucumber

Serious Eats Caroline Russock 1 comment

My goal for Cook the Book this week was to put together a menu for a summer party that would be cool and stress free for the host, minimizing time spent in a hot kitchen but still filled with dishes that were not only easy to prepare but also really enjoyable. And this this Herb Green Ceviche with Cucumber from Fiesta at Rick's by Rick Bayless hits all of the marks. More

The Secret Ingredient (Key Lime): Key Lime Scallop Ceviche

Serious Eats Kerry Saretsky 9 comments

For this ceviche, I start with mild, sweet sea scallops cut into a fine dice, and toss them with simple spikes of flavor from garlic, scallion, chili, and cilantro. The marinade gets its punch from freshly squeezed key lime juice, which mostly cooks the scallops and imparts a heady citrus scent, and pungent lime flavor. I serve it with freshly fried plantain chips. The perfect summer starter. More

Salmon Ceviche

Serious Eats The Serious Eats Team 1 comment

Cook the Book: Mock Ceviche

Serious Eats Michele Humes 12 comments

"There are a couple of reasons to cook 'ceviche'," Mark Bittman explains in How to Cook Everything. First, it makes the fish more tender. Second, and perhaps more important, it's a good form of reassurance to those who worry about... More

Cook the Book: Catfish Ceviche

Serious Eats Lucy Baker 6 comments

Traditional Latin American ceviche can be made from a wide array of fish, including shark, sea bass, sole, shrimp, octopus, and even mackerel. Marinated in bright citrus juices and garnished with ingredients such as corn, avocado, and fresh peppers, ceviche... More

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