Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
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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.
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This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
The blending of fish and eggplant creates a unique taste treat from Ghana. The extra taste addition comes from shrimp. Go easy on any additional salt.
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.