The components of ceviche – raw fish marinated with citrus juices and other ingredients – vary depending on where it’s prepared. While ceviche originated in Latin America, it is now popular in many other countries, each with a different spin.
Search Results for "ceviche"
Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.
Miami’s exquisite waterfront restaurant, The Deck at Island Gardens, now has its Sunset Society Happy Hour, bringing you awesome Miami Seafood.
The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of the sea.” Freshness is the key to Asian seafood.
Paella, like this Andalusian mixed paella, is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.
Almost every cuisine has its variety of piquant seafood, from ceviche to spicy soups to pan-fried fish. And most recipes can be adapted to add a spice component.
The key to this Borneo recipe for marinated fish is to use the freshest fish possible. The Latin American version of this dish would be ceviche, which also cooks the fish with lime juice.
This marinated snapper ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished “cooking.”
The salt block cooking concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like: meat, fish, poultry or vegetables.
Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut. Properly cleaned, peeled and cut in slices, sprinkled with lemon juice, salt, and […]