Ceviche is a tasty South American dish which makes for a great, light lunch. We spoke to an expert chef to find out how to ...

As with other types of ceviche, you can eat it while the seafood is still almost raw (marinated for two hours or less), or leave it in the fridge for longer, so the texture becomes firmer. 1 Make ...

Ceviche is a popular seafood dish mostly eaten in Central and South America. A simple dish where fish is marinated in lime juice or any other citrus flavours and served raw with jalapeno peppers.

A combination of raw fish marinated in lime and locally grown produce is the key to making ceviche, also known as cebiche and seviche, a famed Peruvian dish. A recent addition to the UNESCO list ...