I used to think ceviche was just raw fish sitting in lime juice until something pretty amazing happened in my kitchen. This traditional Latin American technique literally transforms seafood without ...

At this point in the summer, all I want is a fan blowing cool air in my face at all times and for every meal to involve chilled seafood. I’ll take fresh-shucked oysters or seafood towers overflowing ...

As it turns out, the whole roasted guinea pig was not the most memorable dish from a recent trip to Peru and Ecuador. And it wasn’t the tree tomatoes or polka-dotted potatoes either. Of all the new ...

It’s bright, refreshing and flavorful. It can be colorful, vibrant and sometimes make you pucker. Depending on what country it’s from, the players vary. But regardless, it’s perfect for the heat and ...

Super-fresh fish, cubed, marinated in citrus juices; ceviche is as simple as that. Chillies, red onions and coriander (cilantro) are usually used, and garlic would also seem a natural fit though is ...

What She’s Known For: Authentic Mexican cooking that’s earned a fervent following in Philadelphia and beyond. Flavorful, expertly crafted dishes that take no shortcuts. Yet Ms. Martinez insisted she ...

To make the ceviche, place the fish in a bowl set over a bowl of ice. Season the fish with a generous pinch of salt. Combine all ingredients for the ceviche base in a blender and puree until smooth.

Raw fish is a hard sell for some people, and I’ll admit it had been for me at one point. That aversion can be a turnoff when it comes to something like sushi. Ceviche, however, is a good intermediate ...