Ceviche's versatility allows for the use of local, seasonal ingredients, making it a fresh option year-round, from earthy corn and tomato to sweet passion fruit.
Chef Virgilio Martinez emphasizes that the key to great ceviche is a 'balance of ingredients' and using 'the best quality ingredients - fresh fish, lime, salt... .'
Ceviche, originally a Peruvian dish, has been embraced across Latin America, and its preparations can vary widely, showcasing regional flavors.
Whether with shrimp, octopus, or even crab, ceviche can be a daily dish for summer, transforming with each season's bounty and flavor.
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