Comments: The man credited with putting ceviche on the US map has a new geography lesson for us. Douglas Rodriguez has updated and revised his 2003 book with new recipes and more information (we have, after all, become a lot more sophisticated with regard to ceviche; it is only fitting that our guide step in to take us further).
For all intents and purposes, there are two sections in the book – the relatively easy, dip-your-toe-in-the-water recipes that mostly feature one type of seafood and most of the five other ingredients common to ceviche (citrus, onions, salt, herbs, and chiles), and a group of much more complex recipes that mix two or three kinds of seafood with intense sauces or marinades and extravagant garnishes. Recipes range from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences (often Asian) such as Gingered Toro Tuna with Soy and Sesame.
The book also includes ceviche fundamentals – the basic formula of six ingredients, four safety commandments, thoughts on kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. There is also a chapter on side dishes and really good information in the Basics chapter on selecting, cleaning, and cooking or partially cooking exotic seafood and how to make the stocks, marinades, rubs, sauces, etc., that will keep your ceviche efforts authentic.
Meanwhile, an idle question for the publisher (whose books are generally among the best on the market): is ceviche only for people who don't use reading glasses? The text – especially the lists of ingredients – is frustratingly small.