World Recipes

Pristine raw fish cured in tiger's milk leche de tigre with red onion, aji limo, and cilantro, served immediately.

Fresh fish cured in lime with aji amarillo, red onion, and cilantro — Peru's national treasure.

Raw shrimp in blazing lime-chili water — Sinaloa's answer to ceviche.

Fresh fish 'cooked' in lime juice with tomato, onion, and cilantro.

Live crawfish boiled in a peppery, crab-boil-seasoned broth with corn, potatoes, and sausage.

Bahian fish stew with coconut milk, dendê oil, and peppers.

Sauteed shrimp with bacon, garlic, and a rich pan sauce served over creamy stone-ground grits.

Whole fish steamed to silky perfection, finished with sizzling hot oil poured over ginger and scallion.

Thinly sliced raw fish dressed with a spicy aji amarillo leche de tigre, Peruvian-Japanese fusion at its finest.

Shredded salt cod scrambled with eggs, matchstick potatoes, onions, and olives, finished with parsley.

Fermented corn and cassava dough served with grilled tilapia and a fiery fresh pepper sauce (shito).

Provencal fish stew with multiple seafood varieties in a saffron-tomato-fennel broth, served with rouille and croutons.

Shrimp sautéed in butter and garlic — simple Mexican seafood at its best.

Clams, shrimp, and chourico steamed together in a sealed copper cataplana with tomatoes, peppers, and white wine.

Cornmeal-crusted catfish fillets deep-fried until golden and crunchy, a Delta staple.

Raw blood clams cured in lime with tomato, onion, and cilantro, a delicacy from Ecuador's coast.

White fish marinated in chermoula (cilantro, cumin, paprika, lemon) and baked or grilled with roasted vegetables.

Cooked shrimp in a tangy tomato-citrus broth with red onion, cilantro, and served with crunchy corn nuts.

Fried whole fish topped with a tangy vinegar-pickled vegetable escabeche of onions, peppers, and carrots.

Beer-battered cod or haddock deep-fried until golden, served with thick-cut chips, mushy peas, and malt vinegar.

Fresh fish cured in lime juice with tomato, onion, cilantro, and serrano chile, served with tostadas.

Mussels steamed in white wine, shallots, garlic, butter, and parsley, served with crusty bread.

Mussels steamed in white wine, garlic, and parsley — simple and fast.

Fish in tangy tomato-olive-caper sauce — Veracruz's signature.

Tender boiled octopus sliced and served on a wooden board with smoked paprika, olive oil, and sea salt.

Pan-fried sole in brown butter with lemon and parsley — French cooking's elegant simplicity.

Light, crispy battered shrimp and vegetables — almost weightless crunch.