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Ceviche
Ceviche, also known as cebiche, seviche or sebiche, is the famous South American dish with fresh fish "cooked" in lime juice. Quick, easy (and not too sour!)
Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'
The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches.
Peruvian-Style Flounder Ceviche From 'The New Southern Table'
At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius.
Mazatlán Ceviche de Sierra (Sinaloan Mackerel Ceviche)
This tart, refreshing, and slightly sweet fresh fish ceviche is perfect for lunch on a hot day.
Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen
Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage.
Scallop ceviche
Lobster Ceviche
A quick and easy lobster ceviche. The ultimate refreshing summer appetizer.
Sunday Brunch: Shrimp and Scallop Ceviche
Shellfish may not be the first thing to pop into most peoples minds' in the morning. But this simple ceviche has a little bit of spice and lots of bright flavors to shake off whatever you may have been doing the evening before.
Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. This recipe is about as close to the classic as you can get, and it's delicious.
Peruvian Tiradito With Aji Amarillo and Lime
One of the products of Nikkei cuisine, the cooking that resulted when Japanese immigrants moved to Peru in the 19th century, tiradito combines elements of sashimi with ceviche, for absolutely brilliant results.

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Classic Peruvian-Style Fish Ceviche

Sashimi and crudo may be the John and Paul of the raw seafood band, but ceviche is the George. A little less popular, a little less flashy, but altogether more complex, sharper, and complex, with a bit of acid. It differs from George in one key way though: It's really easy to get into. It comes in on the upper half of the Top 100 Easiest Dishes to Make Of All Time, and I'd bet good money that it's #1 for Most Impressive Return For Your Time Investment. It's a dish that looks and tastes elegant, yet is quite literally thrown together in a matter of moments.

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