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.

The cold, coastal flavors of Mexico always seem to be in season. Ceviche, a trifecta of fish, salt and acid, is a classic dish that can easily be made in your home kitchen.

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 ...

Mexican Shrimp Ceviche with Avocado. Prep time: 20 minutes. Total time: 40 minutes. Serves: 8. 1 pound shrimp 20/24 count peeled and deveined. 1/2 cup lime juice (fresh is preferred on all citrus ...

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

Ceviche is a popular Latin American appetizer of raw fish marinated in lime (or lemon) juice and tossed with tomatoes, peppers, onions, other veggies and seasonings. The acid in the juice “cooks ...

In addition to Mexican or Mexican-inspired executions of both dishes, Chicagoans can enjoy ceviche in South American variations. Peruvian ceviche deserves a list of its own, as it was named the ...