!Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist

A James Beard Award winner for Best Single Subject Cookbook, written by Argentine-born chef Guillermo Pernot and food writer Aliza Green. Pernot built his reputation at the acclaimed Philadelphia restaurant Pasion, where his Latin-Asian fusion approach to ceviche earned national attention. This book captures that creative energy with 48 ceviche variations plus accompanying salads, salsas, and cocktails.

Why Consider This One

Where Douglas Rodriguez focuses on traditional ceviches and their evolution, Pernot pushes the boundaries further. His ceviches incorporate influences from Japanese, Thai, and Mediterranean cooking, creating unexpected combinations that still respect the core technique of citrus-cured seafood. The book divides its recipes between raw preparations and cooked variations, which is helpful for anyone who wants to explore the full spectrum of what ceviche can be. There are even vegetarian options built around fruits and vegetables.

Pernot’s background as a restaurant chef shows in the plating and presentation, but the recipes translate well to home cooking. Co-author Aliza Green, an experienced food writer and former chef, ensures the instructions are clear and the ingredient lists are practical. The cocktail section adds a nice touch, helping you build a complete ceviche experience from appetizer to drink.

What to Expect

A 192-page cookbook that balances creative ambition with accessibility. The recipes are organized by technique (raw versus cooked ceviche), followed by accompaniments and drinks. Pernot provides good guidance on selecting fish, understanding freshness, and working with citrus. The photography and design reflect the era (published in 2001), but the recipes remain relevant and exciting. This is the book for someone who already understands basic ceviche and wants to experiment with bolder flavor combinations.