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

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.