And it couldn't be more perfect for summertime! ☀️
—fish or other seafood cured in a marinade of lime and lemon juice and tossed with vegetables and herbs—seriously hits the spot. The citrus juices denature the fish, giving it a similar appearance and texture to fish that has been cooked with heat, while keeping it irresistibly fresh, light, and refreshing.
Ceviche is associated primarily with Peruvian cuisine, but versions of this bright, tangy dish are popular throughout Latin America and beyond. Atin Nayarit, Mexico, executive chef Edgar Chávez’s ceviche calls for minced striped bass, also known as rockfish, as well as onions, cucumbers, chili peppers, and tomatoes. Get yourself a pile of tortilla chips, and just like that, you’ve landed yourself the perfect summer snack situation.
Chávez’s striped bass ceviche isn’t just yummy and satisfying, however—it's also packed with nutrients. In addition to being
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