Cebiche, ceviche, sebiche o seviche (it can be written in any of those four forms), is a dish in which seafood is cooked by marinating it in lime juice. Cebiche is not only one of our Peruvian food’s flag dishes but it is a proud sentiment of our gastronomy, king of our tables and, to be honest, the best cebiche in the world since it is so delicious and easy to prepare.
FRESH SCALLOPS IN THEIR SHELL WITH MELTED CHEESE. We are boiling in the States, but in South America it´s wintertime.
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POTATOES WITH VERSATILE CHEESE AND AJI AMARILLO SAUCE. Very high in the Andes, the beautiful city of Huancayo is the
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I was looking for Latin American cookbooks in Barnes & Noble the other day, and this bookcaught my eye. The
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Onions, Aji Amarillo chilies, lime juice, and a few cilantro leaves, a simple mix of intense flavor. Salsa Criolla accompanies
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FOAMY LIME AND PISCO COCKTAIL. January 1978. Summer time in Lima. The beach was full of people relaxing with the
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NEW WORLD RICE PUDDING Every country in Europe and Latin-America claims this lovely pudding as their own, but some historians
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It is not very often that I find a book like this one. Dulce is a unique compendium of favorite
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Scrumptious Beef and Vegetables Stir Fry with French Fries and Rice Our affection for this juicy, steamy, homey dish is
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Yesterday this video caused great commotion amongst my friends on Facebook. In it you can see a bunch of famous
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This book is a must in your cookbook collection. Eric Ripert, the famous chef behind Le Bernardin, wrote the foreword
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