RECIPE: Ceviche & Lettuce Cups

[1] Ceviche in lettuce cups (photo courtesy The Chalk Board Magazine). [2] Want something more substantial? Fill an avocado half: Here’s the recipe (photo courtesy Avocados From Mexico). [3] Want something more elegant? Get out your Martini glasses (photo courtesy Elegant Affairs Caterers). [4] Ceviche with a fried plantain garnish from Chef Todd English |…
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FOOD 101: Lionfish

With the demand for Chilean seabass, halibut, swordfish, wild salmon and other popular fish, retail prices for premium fish are so high that you might as well go to a restaurant for it. Fresh Direct is currently listing these per-pound prices: wild Alaskan black cod fillet, $24.99; wild Chilean seabass, $29.99 (and it’s been previously…
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TIP OF THE DAY & FOOD HOLIDAY: National Ceviche Day

Ceviche with a fried plaintain garnish. Photo courtesy Chef Todd English | MXDC.   The third annual National Ceviche Day is June 28th. The holiday started in Peru, where ceviche is the national dish. Ceviche, seafood served chilled, is delicious any time of the year, but is especially refreshing in summer. It’s a great dish:…
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RECIPE: Fish Ceviche (Consider Trout!)

Trout ceviche. Photo courtesy ILoveBlueSea.com   Ceviche, raw fish or shellfish cured by acidic citrus juice, has been popular in Latin America for many centuries. In the early 1500s, the Spanish conquistadors wrote of an Inca dish of raw fish marinated in chicha, a fermented maize beer that dates back some 2,000 years. The concept…
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