This Peruvian Mixed Seafood Ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
Cambodian cooking (including catfish) is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
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.
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 […]