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.
Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut.
“[Douglas Rodriguez is] the man who . . . brought ceviche into the Manhattan mainstream.”
—Calvin Trillin, from the foreword