The best, most interesting ceviches in the world come from Peru, specifically Lima. Peru is blessed with three completely different geographies—coastal, Amazonian, and highland, with a different ecosystem—and cuisine—for each. Peruvian chefs create ceviches using exotic fish from the coast, potatoes and corn from the highlands, and wonderful tropical flavors and ingredients like hearts of palm from the Amazon region. Typical of a ceviche, the snapper in this taco filling is cooked not with heat, but by chemical action of the acid in the citrus juices. True red snapper, one of the great fishes of the world, is very expensive and rare, distinguished by its large head and red flesh. Most fish that is sold as snapper is actually rock cod or some other rockfish and does not have the subtlety of the genuine article. If you can’t get true snapper (you can tell only by seeing the whole fish, with its bright red and pale yellow markings), striped sea bass or halibut will work well. Candied ginger makes a nice garnish.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.