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.

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

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 ...

Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.

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 ...

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.

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