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.
Search Results for "snapper"
This recipe is a second version of the Ecuadorian specialty. The fish can be served as an appetizer or as a main dish for a refreshing summer meal. It is traditionally served with maiz tostada (toasted corn) or popcorn on the side. Note: This recipe requires advance preparation. Ceviche with […]
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
This grilled fish burger is a fired-up re-creation of a fish sandwich we devoured in the tiny town of San Pedro on Ambergris Caye, Belize.
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Coconut Tempura Fish Tacos are about as tropical as it gets without sand in your swimsuit. This recipe from Byron Bay Chilli Co takes it to another level.
This is a common dish in the cocinas económicas of Isla Mujeres. It is best served with rice, black beans, marinated onions, hot sauce, and fresh hot tortillas.
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Tapado often contains a wide variety of seafood: squid, crab, shrimp, red snapper, sea bass, or even shark.
Bottarga’s flavor is often compared to that of dry anchovies, and it is usually served in Italy sprinkled with olive oil or lemon juice as an appetizer with bread or crostini.