Made with raw fish and a “tiger’s milk” marinade of lime and chili, the South American seafood dish is a deceptively hard one to get right.
Eric Werner of Hartwood in Tulum, Mexico stopped by the MUNCHIES kitchen for Yucatecan-inspired feast.
Call it Mexico’s answer to Peru’s leche de tigre, or just the perfect breakfast when you are hungover on a summer day. It’s like a sashimi from hell, insanely addictive and refreshing at the same time.
You've probably made a few ceviches before, but try this spot prawn variation from chef Ned Bell of Vancouver's YEW Seafood + Bar.
The iconic dish, originally based on seafood and citrus, can be found all up and down the continent. But some restaurants are swapping out fish for vegetables, soy, and alligator.