This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.
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.
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 […]
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species, some in danger of extinction, and it is also a winter breeding and birth site for humpback whales.
This Caesar salad with grilled prawns from Byron Bay Chilli Co. is perfect for kicking back with a beer near a beautiful coastline. Or just dreaming of that while you eat it by the grill in your backyard.