Raw fish dishes come in all kinds of styles, from the citrus-cured ceviche of Peru to Italy's simple but elegant crudo. Some ...

In a blender or food processor, add the lime juice, stock, ¼ lb fish, half the celery, 1 Tbsp red onion, cilantro stems, rocoto pepper, 1 tsp salt, and 1 ice cube. Blend till smooth. 2.

W ith tender pieces of citrus-cured fish, spicy jalapeño, pungent onion, and mellow sweet potato, all awash in a sauce ...

THREE YEARS AGO, I wouldn’t have stumped for the virtues of making ceviche—that would be raw (or at least citrus-cured) fish—at home. Yes, combining citrus juice with seafood and letting it ...

Sprinkle half the salt over fish, then scatter with the ground spices, zest and thyme. Cover with orange juice and the remaining salt and wrap the tray in plastic wrap. Refrigerate for 24 hours.

Leave the fish in the fridge for twelve hours, then unwrap it, flip it over and reseal it. Chill for another twelve hours. Finally, remove the fish from the foil, rinse all the cure mixture off ...

Citrus-cured rock fish ceviche, with orange dominating the citrus, was deliciously bright and fresh. It was a little different from the usual more acidic treatment.

Citrus-Cured Fish. This base recipe transforms fresh fish into a preserve with many potential applications. In this case, McHugh uses it in a salad with melon and cucumber (following recipe).

Cured fish is a popular item at breakfast buffets and brunches across the globe, but making it at home may bring a bit of anxiety into the kitchen. How do you cure your own fish at home and, more ...

Ceviche is a Latin American creation with citrus-cured fish, fresh herbs and pepper flavors. Poke comes from Hawaii and features Asian flavors.