Ceviche — the Mexican and South American dish of chilled, citrus-cured seafood — typically shows up on restaurant menus during the warmer months of spring and summer, but many chefs now serve the dish ...

At this point in the summer, all I want is a fan blowing cool air in my face at all times and for every meal to involve chilled seafood. I’ll take fresh-shucked oysters or seafood towers overflowing ...

When it comes to making ceviche, “It’s meant to be a lot of fun,” says Jesus “Chuy” Cervantes, chef de cuisine of Damian in downtown L.A.’s Arts District. It’s a dish that the Mexican fine-dining ...

With tender pieces of citrus-cured fish, spicy jalapeño, pungent onion, and mellow sweet potato, all awash in a sauce flavored with a lovely array of complementary aromatics like garlic, ginger, ...

Ceviche, seviche, cebiche. However you spell it, this method of preparing raw fish in a bath of acidic juice is the perfect food to slice through the stifling heat of San Antonio summers. With a ...

Paul Duclos, Peru’s ambassador to Korea, poses with traditional Peruvian dishes during an interview with the Korea JoongAng Daily at Ceviche 210 in Pyeongtaek, Gyeonggi, on July 17. [PARK SANG-MOON] ...

As a countdown to the Best of Broward Palm Beach 2011, coming in June, Clean Plate Charlie is serving up a hundred of our favorite dishes in South Florida. Send your own nominations to ...

Last week, I wrote about the MSC-certified swordfish on sale throughout the summer at Whole Foods. Well, this weekend, I decided it would be fun to try to actually cook something with it. So I hauled ...

On The Range is a weekly exploration of the history and lore of Texas menu items. Ceviche is marinated seafood, so it should come as no surprise that ...