Obsessed with ceviche
Here's how to improvise brilliant ones (including vegan versions!) — plus a bunch of recipes.
Happy Friday! Happy summer!
My ceviche thing has grown into a full-blown obsession. But is it just me? Everywhere I go, there are ceviches. Restaurant menus: ceviche, ceviche, ceviche. Oh, hey, there’s an aguachile! Yeah, but that’s a type of ceviche. At the supermarket, the ripe avocados may say guacamole to you; to me: ceviche. Don’t even let me near the fish counter. Do I need an intervention? Where’s that aji amarillo paste I ordered online — it’s been a whole 36 hours, and it’s still not here??!!!
Obsession aside, something tells me we’re about to head into a major ceviche moment here in the U.S.
If you’re anything like me, you’ll want to know how to improvise ceviches. This post will help you do that. (This weekend!?)
First, a few things to know.
Ceviche basics
Ceviche is the national food of Peru, where the dish has been made since the 16th century. (Citrus …