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Ceviche PDF Print E-mail
2008-06-26
These days, when chefs are given lemons, they often make ceviche. Cooking with acidic citrus juices in place of heat is a traditional South American method for preparing seafood and other ingredients. The variety of ceviche—also spelled seviche or cebiche—offered on menus from New York to California proves just how hot heatless cooking has become.

Seviche, A Latin Grill, Louisville, Kentucky
Crawfish; $10
With julienne peppers, jicama and Spanish olives over mixed greens with cilantro pesto

Ceiba, Washington, D.C.
Yucatan Shrimp "Cocktail" Ceviche; $11
Pico de gallo, avocado, crisp corn tortillas

Jaguar: Ceviche Spoon Bar and Latin Grill, Coconut Grove, Florida
Vuelve a la Vida; reg. spoon $1.75/amazon spoon $13.95
Swordfish, shrimp & calamari in a tomato, lime & orange sauce, chopped cilantro, red onion and habanero chiles, finished with sliced avocado

Frontera Grill, Chicago
Ceviche Playero: $12.50
Maine "dry pack" scallops, Alaskan king crab, honey manila mango, Mexican papaya, pineapple and jicama with Oaxacan pasilla, grapefruit, lime and garlic; plantain tostada.

Fresca, San Francisco
Lobster and Crab; $18
Coconut milk, jalapeño, chives, yams, Andean corn, seaweed salad

Crave Ceviche Bar, New York City
All Natural Filet Mignon; $28
Ceviche’d in pear vinegar and Vietnamese mint

 
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