The Great Ceviche Book, revised

The Great Ceviche Book is the definitive, authentic guide to this fresh vibrant cuisine.
 
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 Poke Cookbook: The Freshest Way to Eat Fish
• Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails
• The Ultimate Ceviche Chef: The Art Of Central American Cuisine
• Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
• Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina
• Easy Ceviche Cookbook: 50 Delicious Ceviche Recipes with Authentic Latin and European Style
• Peru: The Cookbook
• Ceviche
• The Fire of Peru: Recipes and Stories from My Peruvian Kitchen
• Raw and Rare: Delicious raw, lightly cured and seared dishes – from sashimi and ceviche to carpaccio and tartare