Instructions: Peel onion and cut a ½-inch slice off the root end. Reserve. Thinly slice remaining onion and combine with the lime juice and a pinch of salt. Mix well and set aside. In a medium ...

Finding quality seafood for sashimi-style ceviche will be the hardest part, says sustainable-seafood expert Michael Cimarusti, chef-owner of Providence, Cape Seafood and Il Pesce Cucina.

Ceviche is believed to have originated in Peru, though you’ll find it served in many Latin American countries, including Mexico, Chile and Ecuador.

Ancient Incans in Peru and Ecuador made ceviche — fresh fish or shellfish marinated in citrus juice — as a way to prepare and preserve their catch without heat as soon as they brought it in ...

Living in Ecuador when I was a child, shrimp ceviche was among the most popular dishes I ate. Whether we had them at a party or for lunch at a restaurant paired with popcorn and plantain chips, it ...

Ceviche, which hails from Peru, is probably the better known of the two and has become something of a catchall term for this style of dish.It features raw fish or seafood that is "cooked" by ...

Marinating times are important when making ceviche. Depending on the size of the fish pieces, you will need about 30 to 60 minutes for the citrus to “cook” the fish. In this recipe, we use ...