Excerpted from the cookbook Peppers of the Americas, Maricel E. Presilla presents this shrimp ceviche using three different kinds of spicy peppers.
Chefs, conservationists, entrepreneurs, and food writers gather in the Peruvian Amazon to discuss how gastronomy can contribute to its preservation.
A chance meeting at Kilometer 6 near Leticia in the Colombian Amazon brings a gringo and a Ticuna man together.
Throughout the Amazon, fermentation is a fundamental element of indigenous cuisine, used not only for conservation, but for adding flavor and making alcohol.
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