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.

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

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

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.

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

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

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.

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

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