When José Navarro was getting ready to open Sonoma County’s first Peruvian restaurant 13 years ago he and his cousin spent hours getting their family recipes restaurant-ready. As soon as they got the ...

When it comes to making ceviche, “It’s meant to be a lot of fun,” says Jesus “Chuy” Cervantes, chef de cuisine of Damian in downtown L.A.’s Arts District. It’s a dish that the Mexican fine-dining ...

At its best, ceviche is just fresh-raw-fish, citric juice, and vegetables, herbs, and spices mixed together and topped with something crunchy. It’s served throughout Latin America and right here in ...

Summer is the perfect time to make ceviche — something fresh, light and full of bright flavor that can be enjoyed as an appetizer, side dish or full-on dinner. It’s difficult to assign a serving size ...

CEVICHE. TAKE A LOOK ON THIS WEEK’S FARM TO FORK FRIDAY. WE’RE AT A BRAND NEW RESTAURANT CALLED OCTOPUS PERU. IT’S RIGHT ACROSS THE STREET FROM CESAR CHAVEZ PARK IN DOWNTOWN SACRAMENTO. WE HAVE THE ...

Ceviche, seviche, cebiche. However you spell it, this method of preparing raw fish in a bath of acidic juice is the perfect food to slice through the stifling heat of San Antonio summers. With a ...