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When Ricardo Zarate moved his inaugural restaurant Mo-Chica last year, from a tiny food court space in South L.A. to a hip industrial space near downtown (from 37th and Grand to 7th and Grand, ...

The devil’s in the details, especially when it comes to ceviche. Click through and discover how to make ceviche as delicious as a true Peruvian. March 5, 2018, 6:35 PM UTC / Updated March 2, 2018, ...

Nowadays, there are hundreds of variations of ceviche, even in Peru itself, where ceviche bars are incredibly popular. Despite all the new fusion foods available, this version, my Abuelita’s, is still ...

Bring a large pot of water to a boil over high heat. Add the shrimp and boil for 2 minutes. Drain in a colander and shock the shrimp with cold water to stop cooking. Coarsely chop; set aside. Bring a ...

Ceviche inhabits a practically Stygian double-decker den—necessitating the garish flash iPhotography—but trust me: the spinach fettuccine in basil pesto in the classic tallarines verdes con bistec ...

It’s not the ceviche we’re most accustomed to seeing around these parts. Most of the ceviche in San Diego draws its influence from a Mexican variation: citrus-cured seafood served with a tostada or ...

Mexico, mi amor, te amo, I swear. But I need to come clean. I’ve been cheating on you. I ate some ceviche mixto from Peru and fell in love. The pristine white sea bass, the acidic bomb of the leche de ...

Concept: A casual Peruvian restaurant hidden in a mini-mall on a nondescript stretch of Melrose Avenue you’ve driven by a thousand times. Avela Luna, who is originally from Lima, has been running this ...

Plenty of savvy diners are familiar with ceviche, a raw fish preparation characteristic of the Mexican and Peruvian coastal cuisines. But have you tried kinilaw, a Filipino version of the dish that’s ...

When you make a reservation at an independently reviewed restaurant through our site, we earn an affiliate commission. By Pete Wells Four summers ago, a young chef named José Luis Chávez began ...