Few dishes are as delicious and easier to make than Aguachiles. I was introduced to it by my daughter Natalia while on a winter vacation in Nayarit.
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Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.
If raw fish dishes are your jam, then you need to try poke if you haven’t already. Hailing from the Hawaiian Islands, the diced fish dish works as either an appetizer or a main entree. Although skipjack tuna (aka aku) is a poke mainstay, octopus (he’e) is a traditional take […]