Ceviche

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Choose the best-quality fish for this simple ceviche.

Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

Raw scallops hangout for a while in a gingery-citrus ‘broth.’