Similar Recipes
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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.
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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, ...
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!)
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Mazatlán Ceviche de Sierra (Sinaloan Mackerel Ceviche)
This tart, refreshing, and slightly sweet fresh fish ceviche is perfect for lunch on a hot day.
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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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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
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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.
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Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
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Plantain-Crusted Mahi mahi with Pineapple Salsa from 'The Catch'
Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet.
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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.
Serve With
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Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'
It's my opinion that fresh, sweet corn should be incorporated into pretty much every meal in the summertime. So as soon as I saw these bodaciously corn-y fritters in Kimberly Hasselbrink's new cookbook, Vibrant Food, I knew I'd be making and devouring them as soon as possible.
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Grilled Sweet Potato and Corn Salad
This side dish makes good use of the natural earthy sweetness of sweet potatoes, contrasting them with fruity poblano peppers, lime, and green onions to make a salad that works quite well.
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Charred Corn, Radish, Jicama, and Green Bean Salad With Lime Dressing
A bright summer salad of charred corn, green beans, radishes, and jicama in a lime and olive oil dressing.
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Fried Plantains With Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion
[Photographs: J. Kenji Lopez-Alt] Patacones are the Colombian equivalent of Caribbean tostones—double-fried green plantains. Just like cooking a french fry, you start with a starchy chunk of green plantain, cook it once at a low temperature, then cook it a...
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Spicy, Smoky Bean Cakes with Lime Slaw and Charred Avocado
These hearty vegan black and kidney bean cakes are spiked with chipotle and handfuls of sharp vegetables, cilantro, and lime, baked until crisp, and served on a bed of slaw. Charred avocado on top adds a bit of smoky, creamy flavor.
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Quinoa with Corn, Tomatoes, Avocado, and Lime
This is a delicious summer salad that you can eat with reckless abandon. Nourishing quinoa is infused with vegetable broth and dotted with fresh-cut sweet corn, juicy summer tomatoes, bright green scallions, spicy jalepeno peppers and chunks of creamy avocado.
Bill Granger's Corn Fritters with Avocado Salsa
Corn Fritters with Avocado Salsa - simple the best corn fritters ever! The secret is blending some of the corn into the batter which truly makes these fritters taste like corn, rather than just bursts of it when you bite into a kernel. An elegant brunch or starter, easy to make (of course!)
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Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette
This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes and oranges for some contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chile and cumin-spiked orange vinaigrette.
Corn Salad with Avocado
A simple, super tasty Corn Salad made with fresh or canned corn, avocado and juicy tomatoes, finished with a fresh lime dressing. I love the combination of flavours in this salad combined with the creamy avocado!
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Charred Corn and Cherry Tomato Salad With Zucchini and Radishes
An easy salad that combines all the flavors of summer: charred sweet corn and zucchini, bright cherry tomatoes, crunchy radishes, and fresh herbs bound with just a hint of sour cream, lime, and cotija cheese.