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.

Tangy coconut-based fish curry with kodampuli (Malabar tamarind).

Fish simmered in a light coconut milk sauce with green chilies, curry leaves, and turmeric — a delicate Kerala classic.

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

Bahian fish stew simmered in coconut milk, dendê palm oil, tomatoes, and peppers in a clay pot.

Tender white fish fillets poached in a volcanic bath of chili oil, Sichuan peppercorns, and bean sprouts.

Senegal's national dish of fish stuffed with rof (herb paste), cooked with vegetables and rice in tomato sauce.

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

Jamaica's national dish: creamy ackee fruit sauteed with flaked salt cod, scotch bonnet, and tomatoes.

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).

Fish fillets coated in Cajun spice blend and seared in a screaming-hot cast iron skillet until charred.

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

Whole roasted sea bass with lemon, herbs, and olive oil.

Fish braised in caramel sauce in a clay pot — savory-sweet Vietnamese home cooking.

Layered terrine of aji amarillo-seasoned mashed potato with tuna or chicken salad, served cold.

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.

Salmon cured for 2-3 days in a salt, sugar, and dill mixture, sliced thin and served with mustard-dill sauce.

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

Composed salad of tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies in a Dijon vinaigrette.

Light, intensely aromatic and spicy broth made with catfish or goat and traditional pepper soup spice.

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

Classic Niçoise salad — naturally gluten-free.

Poached fish fillets swimming in blazing chili oil with Sichuan peppercorn.

Catfish steaks braised in a dark caramel sauce of fish sauce, sugar, and pepper in a clay pot until rich and sticky.

Salt cod slow-braised in milk with onions — Veneto tradition.

Tangy tamarind fish soup with pineapple, tomato, and okra.

Finnish creamy salmon soup with potatoes, leek, and dill in a light cream broth.