Recipes - Seafood
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Julio-Cesar Florez will teach us a delicious, aromatic specialty from Northern Peru. Far from being raw, cebiche de pato (duck ceviche) is a braised dish named for the tang it gets from sour orange juice. The savory meat falling from the bone, the tartness from the sour orange a kick from spicy aji amarillo makes this dish both comforting and eye-opening.