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The story of chef Nobu Matsuhisa’s signature dish goes back decades. Over 30 years ago, he and five other chefs arrived at ...

Chef Allen Susser prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. "Dice the fish into ...

In this video, Matthew Francis puts a Dominican twist on a traditional recipe as he makes a tangy tangerine ceviche with fresh sea bass. Perfect for a hot summer’s day, this light and herby ...

Matunuck Oyster Bar was chosen for its menu that blends traditional chowder and stuffed quahogs with sushi, ceviche and poke bowls, exceptional service, an award-winning wine list and stellar oysters.

Whether you've had the chance to visit a Nobu restaurant around the globe or have been hanging out to experience its Japanese-Peruvian fusion, this one-night-only collaboration is bound to pique your ...

Hotel del Coronado announces the opening of Nobu Del Coronado, marking the highly anticipated arrival of Nobu’s world-renowned Japanese cuisine to Coronado Island. The opening of Nobu Del Coronado ...

Nobu restaurant opens at the Hotel Del Coronado and Slice House by Tony Gemignani opens Saturday in Little Italy ...

Then he cures it whole, wrapped in kombu for up to two weeks. Finally, he makes ceviche with it. In his native Peru, “ceviche was about the flavor of the leche de tigre,” the pickling liquid ...

“I want people to feel that energy,” Morales Vallejo says. “Like you are at the beach with a Pina colada and ceviche.” Gelvez agrees. “It’s tradition from our country,” she says.