Scallop Aguachile With Jalapeño, Cucumber, and Avocado

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. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).

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.

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!)

Mazatlán Ceviche de Sierra (Sinaloan Mackerel Ceviche)

This tart, refreshing, and slightly sweet fresh fish ceviche is perfect for lunch on a hot day.

Sashimi de Atún (Mexican Tuna Sashimi With Soy-Lime Dressing)

Mexico's spin on Japanese tuna sashimi features traditional elements like soy sauce and pristine raw fish, but adds distinctly Mexican flavor with lime juice, serrano chiles, cilantro, crispy corn tostadas, and avocado.

Extra-Hot Yucatán-Style Roasted-Habanero Salsa (Chile Tamulado)

An incredibly fiery salsa from the Yucatán, made with charred garlic and habanero chiles. Use it sparingly on tacos, eggs, and anywhere you want a bit of brain-melting heat.

Jalea (Peruvian Fried Seafood Platter With Lime-Marinated Onion & Tomato Salad)

One of the world's great fried seafood dishes, jalea features a pile of fried seafood including fish, shrimp, and calamari that's topped with a bright, refreshing, slightly spicy salad of lime-marinated red onion, tomato, and cilantro. This version is made with a beer batter that comes out incredibly light and crisp.

Chili Lime Jicama Sticks

After being tossed in a mixture of lime juice, red pepper flakes, and chopped cilantro, the jicama sticks can then be seasoned with sea salt and pepper, and then dusted with some chile powder. Salty and sour, with a little bit of heat, these jicama sticks are a crisp and refreshing alternative for heavier drink-time appetizers.

Scallop ceviche