In Mexico, ceviche is made with a shrimp base, mixed with chopped vegetables, and marinated in lime and tomato juice. The fresh dish can be eaten as an entree or a side and is a popular summer meal.

Ceviche is prepared differently throughout Latin America. But Mexican and Peruvian ceviche have key differences that are ...

While some may think of ceviche as "Mexican sushi," the seafood used to make it doesn't taste quite so raw. While it isn't ...

1/4 cup Mexican cream, Latin style cream, crème fraiche or heavy cream 1 tablespoon chipotle chiles in adobo sauce, or to taste 1 chipotle chile in adobo sauce (optional), seeded and minced ...

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 ...

Los Plebes started as a food truck blending the raw, seafood-heavy cuisine of north Sinaloa and the cooked-meat-based cuisine ...

New River North spot Matilda, invites guests to experience the vibrant crossroads of Mexican and Peruvian cuisine and also celebrate National Ceviche Day along the way. Executive chef, Sergio ...

Those hankering for limey ceviche, shucked oysters with salsa bruja and other delights from coastal Mexico will find it in the newly expanded Las Guerreras in Old Oakland.. Run by the mother ...

Rojas relocated to North Texas from the small town of Tarimoro in the landlocked Mexican state of Guanajuato, where his family opened a restaurant featuring seafood and family recipes in 2009.