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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 ...
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 ...
Sunday, January 19 24°F / Cape Girardeau. Latest; News; Business; Sports; Semoball; Obituaries; A&E; Opinion ...
Chef Eddie Vargas has been developing this concept for some time. He's known for his family's beef birria recipe, which will be featured on Taco Wuey's menu in several dishes. Tacos will be the focal ...
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 ...
Sazón was the first Peruvian restaurant in Santa Rosa and, 15 years later, it remains a favorite spot for ceviche. Today, ...