Ceviche is a classic Latin American dish, but not everyone likes the taste of uncooked fish. Instead, here's an easy swap for a delicious alternative.

Then, in a bowl, mix together the olive oil, the lime juice, the salt, the pepper and the cut fish. Step 2: Put the bowl in ...

Chop the tomatoes into 1/2-inch pieces and add them to the saucepan along with reserved juice. Then collect residual juice from cutting board and add to saucepan. Simmer for 5 minutes.

Mix together diced tomatoes, serrano peppers, cilantro, and Manzanillo (a.k.a. Manzanilla) olives in a separate bowl and add the fish plus salt and orange juice. Finish the ceviche by gently ...

Sazón was the first Peruvian restaurant in Santa Rosa and, 15 years later, it remains a favorite spot for ceviche. Today, ...

Here, I use halibut, but any firm white fish will work. A short marinade of 30 minutes yields fish that is firm-tender, but if you prefer it more “well done,” marinate it for up to 2 hours.

Quantities depend on your preference. Marinate fish in lime juice for 3 to 8 hours, depending on the type of fish you purchase. Mix in cilantro, tomato, avocado, and serrano peppers when ready to ...

It's Friday and we are raising a glass to the weekend with advanced sommelier Wanda Cole-Nicholson. Ahead of National Ceviche ...