Ceviche--fresh seafood cured in citrus--boasts lively, bright flavors along with a low-fat, high-protein healthiness. In this revised edition of "The Great Ceviche Book," award-winning chef Douglas Rodriguez reminds us why he is the foremost Latin chef in America. You'll find straightforward instructions and confidence-building advice to walk you through all the ceviche fundamentals: its basic formula of six ingredients, the four safety commandments, helpful kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. Rodriguez's passionate take on the subject offers more than forty diverse ceviche recipes, from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences such as Gingered Toro Tuna with Soy and Sesame. Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen. Rodriguez's streamlined preparations allow home cooks to focus on the virtues of freshness and pure flavors. "The Great Ceviche Book" is the definitive, authentic guide to this vibrant cuisine.
About the Author
Rodriguez is the executive chef of Chicama in Manhattan and in Philadelphia.
Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House. Her experience includes establishing a publishing venture, running a culinary and design studio, and publishing an annual series of three seasonal cookbooks titled "Canal House Cooking". Prior to starting Canal House in 2007, in Lambertville, New Jersey, Hirsheimer was the executive editor of "Saveur", which she cofounded in 1994, and the food and design editor of "Metropolitan Home". She cowrote the award-winning "Saveur Cooks" series and "The San Francisco Ferry Plaza Farmers' Market Cookbook". Her photographs have appeared in more than 50 cookbooks for such notables as Lidia Bastianich, Mario Batali, Julia Child, Jacques PA(c)pin, and Alice Waters, and in numerous magazines, including "Bon Appetit, Food & Wine, InStyle", and "Town&Country".
“[Douglas Rodriguez is] the man who . . . brought ceviche into the Manhattan mainstream.”
—Calvin Trillin, from the foreword