ceviche

Today’s recipe is the same idea as a ceviche — fish marinated in lots of lime juice, plus a few other seasonings — but it’s both easier and faster.

Unlike a lot of more complex ceviches, tiritas don’t require an hours-long marinade because the strips are cut so thin, and because of the firm-but-tender types of fish that are used.

Use those fish to make ceviche on a beach, and turn the parts you don’t eat into bait for larger fish.

Chef Massens, for one, notes that the juice can “tenderize meat in the same way that lime can affect protein in a ceviche.”

In fact, my own Peruvian grandmother told me that ceviche was originally made using Seville orange juice.

From ceviche marinade to pickled sheep eyeballs to ground rhino horns, here are the craziest hangover cures from around the globe.

It is basically a Peruvian-Japanese marriage between sushi and ceviche.

To get you started eating lighter, here are five recipes for the perfect ceviche.

Scallop Ceviche by Alice Waters The woman behind Chez Panisse serves up a wonderful seafood summer salad.

Summer Crab Salad with Carrots, Basil, and Lime by Susan Spicer A ceviche-like salad from a chef with New Orleans roots.