OLD CITY (WPVI) -- If you don't feel like cooking tonight, you can leave the stove off for this week's 6-minute meal. 6abc's Alicia Vitarelli stops by Tuna Bar in Old City for a Scallop Ceviche. The ...

Salsa macha tastes amazing on pretty much anything. Add a couple spoonfuls to cubed raw fish to transform an everyday ceviche into an extraordinary snack. Serve like poke or with tostadas. Winemaker ...

Frank pays the neighborhood Carniceria a visit to pick up the best ingredients for a meal everyone will love: scallop ceviche and barbacoa enchiladas. Industry wine and marketing professionals, Lee ...

World-renowned chef Jean-Georges Vongerichten joins TODAY to share two easy, show-stopping recipes to impress guests this holiday season including a strip steak with gingered mushrooms and miso ...

We ate ceviche tacos in the corner booth by the port hole window, under the photo of a beer bellied man in a speedo holding a swordfish. Fini's Landing was quite a scene this Sunday evening: The ...

Season with salt and pepper. Heat pan with a little cooking oil. Once pan is hot sear one side of scallops until half cooked. Remove scallops and let rest. Wash, peel, and seed the cucumber. Then dice ...

In Southern California, ceviches of all manner grace menus of Mexican restaurants and beyond. From Octavio Olivas’ seafood counter at Ceviche Project to Raul Ortega’s Mariscos Jalisco truck, you can ...

Ceviche — the Mexican and South American dish of chilled, citrus-cured seafood — typically shows up on restaurant menus during the warmer months of spring and summer, but many chefs now serve the dish ...

Lily’s Dayton owner Emily Mendenhall and her executive chef Don Warfe are celebrating one of their favorite ingredients — scallops — this week. The restaurant, located at 329 E. Fifth St. in Dayton’s ...

From 6 p.m. to 8 p.m. tomorrow, Nana at the Hilton Anatole will offer its monthly wine and food flight trio, Friday Night Flights. For $20 per head, plus tax and tip, you can sample three of the bar’s ...

Ceviche, seviche, cebiche. However you spell it, this method of preparing raw fish in a bath of acidic juice is the perfect food to slice through the stifling heat of San Antonio summers. With a ...