Writer Julie Hatfield learned how to make ceviche in Panama City, Panama during a class at the Bristol Hotel. We shared the story of her experience with RealFoodTraveler.com readers in this article. Now, get the recipe Julie’s class used for an easy recipe for...
Having ceviche, a concoction of raw fish “cured” with something acidic, is one of the most delicious ways to connect with the ocean and ingredients of the land. Each location puts its own spin on it as well, by the fish and other ingredients they use....
Imagine a balmy evening dining al fresco on the Ambergris Caye in Belize, at Victoria House Resort & Spa. Order a colorful cocktail and fresh, bright ceviche, created by Chef and Kitchen Manager Karen Romero. Until we get to partake in that delicious scene, we’re...
While our home base of Colorado was experiencing frigid temperatures and snow late last Fall, my husband and I were having a cocktail on the patio in Scottsdale, Arizona. We almost felt guilty about it. Almost. As I write this, the whole country (and world) is...
In Saipan, kelaguen, a simple ceviche-like dish, is wildly popular. They make it with shrimp, fish, beef, chicken, and even with Spam. Instead of heat, the pickling marinade of lemon juice, fresh coconut, green onions, salt, and red hot chilies...
