The Chilean coast is home to many fish and shellfish found no where else on earth, such as the loco, or Chilean abalone.
One of the most famous Peruvian dishes, Chef Martin Morales of Ceviche Soho shares his signature sea bass ceviche recipe.
A traditional tiradito recipe featuring yellowtail from chef Ricardo Zarate’s cookbook: The Fire of Peru.
This squid rice recipe comes from D.O.M. Rediscovering Brazilian Ingredients by Brazilian chef Alex Atala.
A classic fish dish from the Yucatán Peninsula. From Mexico: The Cookbook by Margarita Carrillo Arronte, courtesy of Phaidon.
This Hawaiian-inspired poke tostada laden with uni and salsa del valle is excerpted from Chef Wes Avila’s cookbook Guerrilla Tacos.
From one of Latin America’s most avant-garde chefs, this recipe uses uniquely local Chilean ingredients.
This Cebiche de Erizos, or sea urchin ceviche, comes from Gastón Acurio’s Peru: The Cookbook .
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