CEVICHE! ~ Costa Rican Style by Amos Miller

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa…

Tartar Sauce by Mary Joseph

This homemade tartar sauce is quick, easy & delicious.

Boquerones en vinagre or marinated anchovies by Guest of winter

One of the most ubiquitous tapas in Spain, light, healthy and delicious anchovies marinated in vinegar and oil.

Bloody Mary Shrimp and Pickled Mirliton Ceviche by Chuck Subra

Marinated Red Onion by Jeremy Cheng

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

Vegan Japanese Cuisine: Daikon Chrysanthemums by Robert-Gilles Martineau

Here is a simple and “artistic” recipe using daikon and yuzu/lime. It’s called 菊花大根/Kikuhana Daikon which can be translated as Chrysanthemum Daikon. You don’t need Chrysanthemums, but only cut the daikon into the shape of the flower!

Shake (Salmon) by ASHRAF ABD ALEEM

Shake (Salmon)

Yukari Marinated Cucumber by ochikeron

Here, I will show you super easy recipe using Yukari - red shiso leaves ;)

Spanish Sushi “Cantabria en tu boca” Nigiri by Aherrera

www.cantabriaentuboca.net

CUCUMBER DIPPING SAUCE: by Chef Feiny www.feintastingfoods.com

Great with chicken, or beef.......

French Cuisine: marinated Cuttlefish by Robert-Gilles Martineau

The Japanese are not the only ones to eat cuttlefis or squids raw. In French Languedoc, especially along the coastline separating the Thau Lake from the sea, locals have an interesting, is simple, way to accommodate small “calamars” (French for calamari) very reminiscent of recipes found in Greece, Italy and Spain.

Marinated White Button Mushrooms by "Cheffie Cooks"

Great side condiment to have for steaks, salads and more...

Hamachi Salad on Sesame Melba by Patrice Martineau

Thinly sliced Hamachi tuna served with soft quail egg, crunchy crudity and yogurt-mint espuma

Ceviche Acapulco by Luis Aguilar Jr

Appetizer This turns out to be a crowd pleaser everytime I make it. Very easy to create this Ceviche, for once let your refrigerator do the cooking while your sleeping!