In case you didn’t know, June 28 is National Ceviche Day in Peru, first designated by the nation’s government in 2008 to commemorate its national dish. Here in Westchester, we turned to Elina Rosado, ...

Ceviche, Peru's national dish, is made with little more than raw fish and citrus, with the secret to a good version lying in the freshest ingredients and preparation possible. As such, we weren't ...

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 ...

Editor's note: Eric Ludy is an American writer and journalist living and working in Lima, Peru. Ludy had worked for a daily newspaper in Wisconsin, but faced with a layoff notice, he decided to do ...

Ceviche 28’s Ceviche Mixto: Ceviche Peruvian style is served alongside toothsome steamed corn, chocio, and creamy sweet potato, camote, creating an irresistible balance of flavors and textures. VERO ...

In the Southern Hemisphere, Christmas marks the start of summer. In Lima, Peru's frequently overcast capital that overlooks the frigid southern Pacific, that means blazing sunshine and warmer waters ...

“PERUVIAN PRIDE, it all started with our cuisine,” said Mitsuharu Tsumura, a young Peruvian chef of Japanese origins, seated in the office above his Lima restaurant Maido. Mr. Tsumura had just ...

Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish. One theory ...

When Alejandra Quiroz tasted her brother’s delicious cooking while he was working as a chef in a Peruvian restaurant in Miami, she got a taste of all he learned in the 5-plus years he spent training ...

As it turns out, the whole roasted guinea pig was not the most memorable dish from a recent trip to Peru and Ecuador. And it wasn’t the tree tomatoes or polka-dotted potatoes either. Of all the new ...