Ceviche

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

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.’

Of all the ceviche relatives, this one is arguably the easiest and most refreshing (not to mention, as many Mexicans will tell you, a great hangover cure).

This Peruvian ceviche offers a plethora of interesting textures: the meaty chew of octopus, the refreshing bite of shrimp, and the marshmallowy smoothness of bay scallops. It's all bathed in the electric yellow glow of a sauce made with Peru's most common chile pepper, the aji amarillo. You can find jarred aji amarillo paste at South American markets. The pepper imparts a distinct fruity quality to this dish, and the addition of turmeric and ginger enhances this fruitiness while toning down the pepper's heat. The variety of seafood in the following preparation, along with its exciting color, is certain to be a favorite on your table.