According to this question freshwater fish should not be used in Ceviche--why not?
I am preparing a trio of fish to exemplify the different ways and methods of preparing fish without cooking it in a traditional manner. The three ways I am prep
I've been in Peru recently and enjoyed a lot of very good meals. Cebiches and tiraditos were among the best. However, as it was a short business trip, lunche
I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommend
Except for the different flavours, how similar is Mexican ceviche to the Japanese sashimi. Do they have the same basis and the same fish types?
We just made ceviche with ahi tuna, lots of lime juice, avocado, onion, cilantro and jalapeño. It's wonderful. Unfortunately we made too much. Now, I've
I want to make a ceviche and although the 'traditional' acids are lemon and lime, I have a desire to use pomegranate juice but I'm concerned that the pH is too
I've tried fish ceviche from many Peruvian restaurants where I live (Houston TX), and they seem to taste about the same. So I tried to recreate their secret re
Although I love ceviche I'm worried about possible health issues caused by eating raw fish. I know that freezing it at -20° C for at least 24 hours would
In the US, can I buy fish from any reputable fishmonger for ceviche, or should I be using sushi-grade fish?
I messed up my ceviche. I totally forgot to use frozen fish ( I used swordfish). I did The whole process until I realized my mistake. Should I throw it in the g
Which main ingredient is most reminiscent of fish for Ceviche? Recipes out there with hearts of palm, tofu, cauli and young coconut. Or some other? I hated fish