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The Great Ceviche Book, Cookbook of the DayPosted Mar 7th 2007 8:01AM by Nicole WestonFiled under: Books, Cookbook of the DayCeviche is raw fish that is soaked in a citrus-based marinade, "cooked" by the acids in the citrus. The dish originated in Peru as a kind of salad, but rapidly spread from there due to its simplicity and great taste. That simplicity can be a little deceptive, however, because it gives the impression that there is only one way to make ceviche, when in fact, there are many. The Great Ceviche Book does its best to dissolve this notion. It is one of the very few books devoted entirely to this subject and it does an excellent job of covering all the details involved. First, you need fresh fish. Once you have a good source, the myriad variations that the author provides - mixing citrus, herbs, onions, chiles and spices - will provide you with seemingly limitless possibilities. The recipes have both traditional and contemporary dishes, including some made with shellfish and non-standard vegetable mix-ins. A few that you can look forward to are Amarillo Ceviche Mixto, Sea Urchin Shots with Citrus Soy Sauce and Honduran Fire and Ice Lobster.
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