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.

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.

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, ...

Scallop ceviche

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.

Mahi Mahi with Mango Salsa

[Photograph: Carrie Vasios] Check out other recipes from Serious Entertaining: To Have or Have Not »...

Lobster Ceviche

A quick and easy lobster ceviche. The ultimate refreshing summer appetizer.

Mango Verde Con Alguashte (Salvadoran Green Mango With Pepita Seasoning)

Two key ingredients are all that's needed to tame the bracingly sour flavor of unripened green mango: fresh lime juice, and alguashte, a ground condiment made from roasted pumpkin seeds.

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

I usually think of ceviches as quick, simple affairs. Cut up some seafood, throw it in a bowl with citrus juice, let it "cook" for a bit, and then serve. Daniel Boulud's scallop ceviche with blood orange sauce in his new cookbook, Daniel, is not that kind of ceviche. But the extra work actually pays off, and the final dish was probably the best ceviche I'd ever made, and certainly the prettiest.