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Food | Recipes | What We're Eating Now

July 14 2016

Make Seafood Sing With Our Ceviche Recipes!

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With Peru fast becoming a culinary destination, chefs are getting inspired by the country’s bold flavors and fresh seafood. Ceviche is a classic Peruvian dish, and a great place to start. Four Chefs share their signature recipes and best advice on making it at home.

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Classic Peruvian Ceviche
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Scallop & Zhoug Ceviche
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Prawn Ceviche
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Sea Bream Ceviche
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Classic Peruvian Ceviche

Riccardo-Bertolino-Ritz-Carlton-Montreal_HH_AP15

“I like a mild spice, like piquillo. You don’t want to kill the flavor of the fish with too much spice.” – Chef Riccardo Bertolino

Get the recipe here.

 

Scallop & Zhoug Ceviche

Chef-Adam-Hynam-Smith-El-Gastronomo-Vagabundo-HH_AP15

“This Ceviche lets the scallop take center stage, backed by the zesty kick of zhoug. Onion and avocado add crunch and creaminess without stealing the show.” – Chef Adam Hynam-Smith

Get the recipe here.

Prawn Ceviche

Chef-Ned-Bell-Four-Seasons-Vancouver-HH_AP15

“I like my ceviche spicy and tart. I love using B.C. spot prawns – they have a firm, meaty texture and just soak up the marinade.” – Chef Ned Bell

Get the recipe here.

 

Sea Bream Ceviche

Chef-Grant-van-Gameren-Bar-Israel-Toronto-HH_AP15

“Our spin on the classic ceviche has tamarind, which adds a sweetness and a bit more acidity.”– Chef Grant van Gameren

Get the recipe here.

 

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Photographer:
Stacey Brandford
Source:
House & Home April 2015
Stylist:
Ashley Denton
Tags:
Ceviche Peruvian Recipe Recipe Seafood

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