ceviche
seviche

I use a lot of red onion in my ceviche.

The main point is that the ceviche should have a little heat.

The most famous and original food here is the ceviche.

It is a splendid and quite different version of ceviche.

It would be tempting, but a mistake, to order ceviche next.

Only one was a true ceviche of course, but all were copious and delicious.

It is also used for its pickling properties in ceviche.

My ceviche was a hit, and by the end of the evening two men had my phone number.

There is very little margin for error in ceviche.

My ceviche is even simpler for a home cook, because you can make it without any raw fish.

Old-fashioned ceviche is usually marinated a long time, at least five or six hours, until it's white.

In any case, there is a way to take the trepidation out of ceviche: Cook the fish first.

Of these, ceviche is the easiest for home cooks.

The body meat, not the neck, is prized for sushi and ceviche.

Thai ceviche somehow found its way onto the menu.

They are much better than the tough squid ceviche, in a harsh marinade.

Except for ceviche, appetizers are typical, with sparks of inspiration.

Listen closely to the description of the ceviche of the day.

The crew prepares the ceviche for themselves, but they generously offer samples around.

On a recent evening, a table polished off a varied order of ceviche, only to be confronted with yet more.

Amazing seafood and the best ceviche, all at really great prices, it is always busy- sign of quality!

Ceviche, a light alternative, is a better beginning.

The tuna in the tuna ceviche is more an idea than a fact.

Ceviche, for all its flavor, is simple to prepare.

"What I would do for a real tuna ceviche.

"The tradition of seviche depends on your family," she told me.

That is also why she uses ketchup in the seviche.

Just before serving, divide the seviche between 8 attractive glass dishes or bowls.

George is an accomplished chef, and the octopus seviche he served that night for dinner was wonderful.

"This doesn't taste like seviche," she told him.

I had a dish at the Frontera Grill that came close to the seviche of my memory.

Seviche, citrus-marinated fish combined with julienned peppers and onions, was another popular choice.

Dishes include grilled pulpo with a smoky sauce, plantains and a daily seviche.

The menu might include shark seviche with chili and tequila and pan-seared local rockfish.

Seviche, a marinated seafood appetizer, is $2.50.

Seviche, avocado tartare, tiny cubes of watermelon and feta - are all delightful bites in a spoon.

Maricel Presilla, a food historian, said, "Shrimp seviche is typical of the coast of Ecuador."

My dining partner ordered the cherrystone seviche, in which chopped bits of slightly chewy but tasty fresh clams were tossed with a lovely cilantro dressing.

Linger over queso fondues, spicy seafood seviche and chili-rubbed meats a la parilla (from the grill).

Janice Hirsch finished a dinner of seviche of scallops and duck a l'orange with a coconut souffle topped with chocolate sauce.

Seviche (a dish of raw fish marinated in lime juice which 'cooks' it) is a possibility low in calories but very high in 'good things'.

Recommended dishes: Conch chowder, calabaza bread, potato pancakes, seviche, gazpacho, steak, jambalaya, lime-marinated shrimp, all desserts.

Alison on Dominick Street marinates mackerel with mustard seeds; Mondrian has been known to team its oyster seviche with a potato-caraway terrine.

Almost as zesty was Margherita seafood seviche, a pickley mélange of shrimp, lobster, halibut and avocado with a green chili lime aioli.

In Blade , garlic is as dangerous a substance to a vampire as bad seviche is to a human: It induces instant anaphylactic shock.)

The menu changes nightly and includes excellent cold tapas like smoked salmon and goat cheese crepes; scallops seviche; goat cheese salad, and baby octopus salad.

Food and Drug Administration regulations stipulate that fish to be eaten raw - whether as sushi, sashimi, seviche, or tartare - must be frozen first, to kill parasites.

At Le Bernardin, members of the Puerto Rican hospitality committee offered the chef, Gilbert LeCozze, tips on making seviche.

Coach Farm goat cheese and its salad of mixed greens reach another level with bits of bacon and roasted garlic; scallop seviche charms with lemon vinaigrette rounded by truffle.

I had a fantastic seviche of bluefish and scallops marinated in a blend of citrus juices and a taco of grilled tuna, chopped papaya and rosemary and Dijon salsa.