RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Salmon Ceviche
Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero
Kanpachi Ceviche
Ginger Leche de Tigre, Sweet Plantain Purée, Plantain Chips, Cilantro Oil | Chef Emil Oliva of Leche de Tigre Cebicheria Peruana
Hiramasa Ceviche
Pickled Mango, Mango Leche de Tigre, Citrus Kosho, Hearts of Palm, Fresh Herbs | Chef John Depierro of Señor Bear
Spot Prawn Ceviche
Santa Barbara Spot Prawns, Dashi Vinaigrette, Green Peppercorn-Infused Olive Oil, Cilantro Flowers | Chef Mark Chou formerly of Double Chicken Please
Hearts of Palm Ceviche
Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ
Watermelon Ceviche
Leche de Tigre, Swordfish Lardo, Scallop Garum, and Meyer Lemon | Chef Neil Zabriskie of Regards
Monkfish Liver Torchon
Steelhead Trout Belly Tartare, Hiramasa Crudo, Razi Clam Ceviche | Chef Jonathan Kallini of Bacchanalia