Ceviche

Coco Ceviche, Grapefruit, Avocado, and Crispy Tortilla Chips

By Marcus Samuelsson | October 21, 2015

This tropical coconut flavored ceviche from Marcus Samuelsson is inspired by the flavors of his new restaurant Marcus' Bermuda in the Hamilton Princess and Beach Club

This tropical coconut flavored ceviche from Marcus Samuelsson is inspired by the flavors of his new restaurant Marcus' Bermuda in the Hamilton Princess and Beach Club

We serve a version of this recipe at my new restaurant Marcus’ Bermuda inside the Hamilton Princess and Beach Club. We use Wahoo, which is a fish closely related to king mackerel. It is extremely popular in Bermuda,  and many consider Bermuda to be the best place for wahoo fishing in the world. The coconut milk used in the dressing of this ceviche make it different from more traditional ceviches of Latin America and help to temper the heat of the Sriracha and pickled chilis.

Corn, Shrimp, and Scallop Ceviche

By Marcus Samuelsson | January 13, 2015

Corn, Scallop and Shrimp African Ceviche
Corn, Scallop and Shrimp African Ceviche

The Taste

The theme of Week 5′s episode of the Taste was “Latin Flavors.” I wanted to showcase seafood, so I chose a ceviche to prepare for my team. That ceviche was inspired by this recipe. Check back next week for more recipes, and keep rooting for #TeamMarcus.

Fluke Ceviche

By Eric Ripert | December 11, 2014

Eric Ripert

Recipe from Chef Eric Ripert, guest mentor on the taste.On last night’s episode of The Taste, you saw chef and guest mentor Eric Ripert (of Le Bernardin) whip up some fluke ceviche. This recipe includes a version of that dish, as well as a few other fluke ceviche variations. You can make them one at a time, or all at once!

 

Rhubarb and Avocado Ceviche Recipe

By Alexandra Fleischman | June 26, 2013

ceviche

Rarely do I attempt to serve any type of raw meat or fish. Order it in a restaurant, and at least the chef is responsible for making sure no one gets sick. None of that pressure on me, thank you.

But I love ceviche for how refreshing and light it is, and when it occurred to me that, of course, no cooking is involved, I got past my skittishness, and tried it.

This recipe uses rhubarb juice, which is surprisingly lighter and sweeter than one would expect from raw rhubarb. Nevertheless, it’s acidic enough to use as the marinade. Jalapeños add a little heat, and the scallions add the necessary crunch.

For more ceviche recipes, try:

Sea Scallop Ceviche

Ceviche Nikkei

Crayfish and Crab Ceviche

Featured Recipe

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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger