'Ceviche' on Serious Eats

Scallop Aguachile With Jalapeño, Cucumber, and Avocado

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila). More

Artic Char Aguachile With Habanero, Jicama, and Lime

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, fresh artic char is tossed with lime juice, habanero chilies, jicama, coriander seed, and red onion, then served with tostadas and avocado (and if you like, beer or tequila). 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

Classic Peruvian-style Fish Ceviche

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 

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

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

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

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