Where to Start with Guillermo Pernot
Guillermo Pernot is an Argentine-born chef who became one of America’s leading voices in Latin fusion cuisine through his work at the Philadelphia restaurant Pasion. His approach combines traditional Latin American techniques with Asian and Mediterranean influences, creating dishes that are bold, inventive, and deeply personal. His cookbook ”!Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist” (2001), co-authored with food writer Aliza Green, won the James Beard Award for Best Single Subject Cookbook and remains a landmark in ceviche literature. The book showcases 48 ceviche variations that range from traditional raw preparations to cooked versions, alongside salads, salsas, and cocktails. Pernot later co-authored “Cuba Libre! Recipes and Stories from the Cuban Restaurant” (2018), but it is his ceviche book that established his reputation and continues to inspire cooks who want to push ceviche beyond its traditional boundaries.
Start here
!Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist
Guillermo Pernot and Aliza Green · 192 pages · 2001 · Easy
Themes: ceviche, latin fusion, seafood, nuevo latino
The James Beard Award-winning cookbook that expanded what ceviche could be. Guillermo Pernot draws on his Argentine heritage and his experience running the acclaimed Philadelphia restaurant Pasion to present 48 ceviche variations alongside salads, salsas, and cocktails. Co-authored with food writer Aliza Green, the book balances creative ambition with clear, practical instruction.
Why Start Here
This is Pernot’s most important and influential work. While he later published a cookbook focused on Cuban cuisine, it is the ceviche book that earned him a James Beard Award and defined his contribution to American cooking. The recipes reflect the bold, fusion-minded approach he developed at Pasion, where Latin American foundations met Asian and Mediterranean influences.
The book’s structure makes it particularly useful. Pernot divides his ceviches into raw and cooked preparations, which helps you understand the full range of techniques the genre encompasses. The raw ceviches teach you the classic citrus-cure method, while the cooked variations show how the same flavor principles apply to seared, grilled, or poached seafood. The accompanying chapters on salads, salsas, and cocktails give you everything you need to build a complete ceviche meal.
Green’s experience as a food writer ensures the instructions are reliable and detailed. Every recipe includes clear guidance on ingredient quantities, preparation times, and technique.
What to Expect
A 192-page cookbook organized by technique, moving from raw ceviches through cooked variations to accompaniments and drinks. The recipes are creative but achievable at home, with most ingredients available at well-stocked grocery stores or fish markets. Pernot provides solid guidance on selecting and handling fresh seafood. The book was published in 2001, so the design reflects that era, but the recipes remain fresh and relevant. This is the book for someone who wants to explore ceviche as a canvas for creative cooking.