This is a very basic and traditional ceviche from coastal Peru. There is an ongoing argument in South America about who first invented ceviche, with both the Peruvians and Ecuadorans vying for credit. The Pacific Ocean fisheries that run along the western coasts of these two countries are the most productive in the world. They are the meeting place of some of the greatest deep-sea currents that bring the Arctic waters, full of life, to the surface for feeding the large schools of migratory fish. This recipe is a great way to enjoy the bounty of the sea while still preserving the integrity of the flavors. Try serving these tacos in smaller crispy shells. Guacamole, avocado slices, or diced boiled potatoes are traditional garnishes used to subdue the spicy effect of the chiles.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?