In summer or any time of year, one of our all-time favorite no-cook recipes: Ceviche. It tastes and looks like you ordered it ...

Taste and season with more salt, lime juice and/or oil as needed. Garnish ceviche with sliced avocados. Serve immediately with corn tostadas or tortilla chips alongside.

This Peruvian-style, vegan ceviche with heart of palm from chef and Sister on the Planet Alejandra Schrader doesn’t require a lot of time in the kitchen—or electricity. Recipe contributed by Chef and ...

Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

It was a delicious, quickly made snack. The dressing for different types of kinilaw is not one-recipe-fits-all; the flavours should be tailored to the seafood. Sweet and more delicately flavoured ...

Make the marinade. The bases of the marinade depend upon the style of your ceviche dish (you can get more of an idea from different variations from the recipes). Chilli is an important ingredient ...

Wahaca Mexican Food At Home is a vividly bright and mouth-watering selection of Mexican-inspired recipes, developed from Thomasina’s extensive travels across the country. Ceviché is currently ...

For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

Ceviche (pronounced sih-vee-chay) is my most eaten and most-loved dish of this amazing summer. It’s delicious, refreshingly clean and cold, and satisfyingly protein-rich; oh, and really easy to ...