Dear SOS: Sweet Butter in Sherman Oaks uses shrimp in the freshest tasting and most flavorful ceviche I have ever tried. Can’t stop thinking about it. Any chance of snagging the recipe? Dear Susan: ...

Welcome May flowers. I know the official start to spring is March 20, but for me, May screams new beginnings. Beauty emerges from the rains of April, bringing birth of new animals, plants and ...

Easy shrimp ceviche uses pre-cooked shrimp that marinates in citrus juices with cilantro, red onion, tomato and avocado. Even ...

This Peruvian style of ceviche features lime juice, ginger, and some spice. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog). My favorite ceviche is the Peruvian variety: lots of lime juice ...

Throw together this Miami-style shrimp ceviche for you and your friends this summer and we promise they’ll be coming back for seconds. Lesly Galiana, a friend of this article’s author, inspired this ...

Easy shrimp ceviche uses pre-cooked shrimp marinated in citrus juices with cilantro, red onion, tomato and avocado. Even ...

Shrimp makes a great protein in ceviche. (NOLA.com | The Times-Picayune archive) The following recipe is used by permission of the University of North Carolina Press, uncpress.unc.edu. It is from ...

Light and refreshing, ceviche is a perfect dish for long, hot late-summer days and nights. You may have seen ceviche at a Caribbean cafe or beachfront bar while on vacation, but no vacation is needed ...

When it’s hot outside, the last thing many of us want to do is cook dinner over a hot stove or oven that will also warm up our house. Instead, opt for a no-cook meal that is filling and refreshing, ...

Round and red and crisp, they’re casually tossed on the plate at your favorite taco stand or jumbled in a jar at the salad bar, full of color and crunch but ultimately signifying nothing. But hold on ...

This shrimp ceviche tostada is a popular appetizer at Oxomoco. We make it with Oxomoco hot sauce and cilantro criollo. If you can’t get cilantro criollo, use regular cilantro. To make the Oxomoco hot ...

This Ecuadorian shrimp ceviche walks right up to the line where ceviche stops and cóctel de camarón begins. Instructions: Peel onion and cut a ½-inch slice off the root end. Reserve. Thinly slice ...