Apéritif

Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses aj&iacute; limo peppers and diced onions, the Ecuadorian style incorporates tomatoes and sliced onions. It doesn't feature aj&iacute; limo peppers. After marinating, the ceviche is typically served with fried green plantains, known as tostones, and rice, among other things.

Ceviche de conchas negras ecuatoriano

Ceviche de criadillas is an unusual type of ceviche prepared with bull&rsquo;s testicles. Traditionally, they are finely chopped while frozen, then (when thawed) added to a combination of lime juice, onions, salt, and chili peppers. White vinegar is also a common addition. Serve ceviche de criadillas as a simple appetizer.

Ceviche de criadillas

Ceviche de lenguado is a traditional Peruan ceviche variety made with flounder as the star ingredient. Although there are many variations and recipes, other ingredients used for this ceviche usually include lime juice, thinly sliced onions, olive oil, garlic, salt, white pepper, and hot peppers such as serrano or jalape&ntilde;o. The fish fillets are cut into strips that are marinated in a mixture of garlic, salt, white pepper, and lime juice. The fish is placed in the fridge for an hour and it's then mixed with hot peppers, onions, and olive oil. Everything is mixed well and left to rest for a few minutes before serving. Ceviche de lenguado is often garnished with sweet potato slices, olives, corn, and coriander.

Ceviche de langue

Ceviche de ostra is a type of Peruvian ceviche using oysters as the main ingredient. This appetizer is usually made with a combination of oysters, thinly sliced onions, diced bell peppers, diced tomatoes, minced coriander, lemon juice, oil, and salt. The oysters are cut into pieces and mixed with the rest of the ingredients. The dish is left in the fridge to marinate for a few minutes, and it's then served immediately.

Ceviche d'ostra

Ceviche de pulpo is a type of ceviche using octopus as the star ingredient. Commonly found along the Peruvian and Ecuadorean coast, this appetizer is ideal for those who don&rsquo;t like the fishy texture and flavors of standard ceviche. It is usually made with raw octopus pieces that are combined with diced onions, lime juice, coriander, oil, salt, and hot chili peppers, although most recipes use different, variable ingredients. This delicious ceviche variety is sometimes served with green plantain chips.

Ceviche de pulpo

Mexico

Originating from the coastal region around Mazatl&aacute;n, ceviche de Sierra is a traditional type of ceviche prepared with fresh mackerel as the key ingredient. Other ingredients used in the dish include lime juice, carrots, onions, cucumbers, serrano peppers, oregano, and salt. The fish is finely chopped and marinated in lime juice and salt. The other ingredients are also chopped, and the two are then mixed together before serving. This ceviche can be enriched with the addition of diced avocado or chopped tomatoes.

Ceviche de Sierra

Ceviche drito is a twist on the classic Peruvian dish of ceviche. While traditional ceviche involves marinating raw fish or seafood in citrus juice to "cook" it, ceviche frito has an additional step where the marinated fish is fried. Just like traditional ceviche, the fish (often a firm white fish) is first marinated in a mixture of lime or lemon juice, chili peppers, onions, and seasonings. After marinating for a set period, the fish pieces are coated in flour or another type of breading and then deep-fried until they're golden and crispy. Ceviche frito is typically served with the classic ceviche accompaniments such as sweet potato, choclo (Peruvian corn), and red onion slices.

Ceviche frito

Ceviche mixto is a classic Peruvian appetizer that differentiates itself from other types of ceviche by the addition of various seafood ingredients to regularly used fish. Those include shrimp, squid, octopus, clams, or scallops. A few mussels or small crabs are sometimes also added to the dish. The seafood is typically marinated in lime juice, onions, garlic, celery, coriander, hot chili peppers, and salt. Ceviche mixto is often served with glazed sweet potatoes and Peruvian corn.

Ceviche mixto

Ceviche Tico is a Costa Rican version of the famous ceviche, available in many versions throughout the country, consisting of white fish or shrimps marinated in lime juice, chilis, coriander, garlic, and onions. When all of the ingredients have been combined, the concoction is chilled for at least three hours before consumption. It is said that the secret to making a ceviche Tico lies in in using a small variety of inexpensive ingredients. This light appetizer is usually served with crackers, tortilla chips, or boiled green plantains on the side.

Ceviche Tico

Chả b&ograve; is a traditional sausage. It is made from fresh lean beef (usually top round roast or steak), spices, seasonings, and fish sauce. The beef is ground, seasoned with spices, then wrapped in banana leaves and steamed or fried. The leaves also impart flavor to the cooked sausage. Some of the most popular seasonings and spices for the sausage include garlic, lemongrass, black peppercorns, chili, shallots, and coconut milk. Once prepared, chả b&ograve; is served sliced as an appetizer, and it's typically accompanied by bread and nước chấm dipping sauce.

Chả bò

Vietnam

Called chả gi&ograve; in the south, and nem r&aacute;n in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper. Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling. They are believed to have developed under Chinese influence in Vietnam, but the rolls kept their distinct character and became one of the most common dishes eaten in the country. They are usually served as an appetizer, but can also constitute a satisfying main meal. The combination of ground pork and minced shrimp is the most common one, but other varieties are also possible and might even include crab meat or tofu. Whether they are served as an appetizer or the main meal, chả gi&ograve; are usually accompanied by lettuce, fresh cucumbers, and a serving of fish sauce or sweet and sour sauce. Besides Vietnam, these tasty rolls are commonly served in many Vietnamese restaurants around the world.

Chả giò

Chalupa is a thin, crunchy tortilla whose form is reminiscent of a canoe or a cup. The shape is achieved by pinching and baking the masa dough, which is then fried and topped with numerous savory ingredients such as pulled pork, ground beef, shredded chicken, various cheeses, potatoes, and red or green chili sauce. The dish is also popular in the United States, but the Americanized version looks more like a taco than a boat. Although the first written mention of chalupa dates back to 1895 in Mexico, it is believed that the dish originates from pre-colonial times. Today there are other varieties of the dish such as sopes and garnachas, which are similar to chalupas, but softer. The dish is usually served hot, as an appetizer or as a main course, and when served at parties, it is traditionally cut and served with coffee.

Chalupa

Chamchijeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with canned tuna as the main ingredient. Other ingredients include onions, garlic, salt, pepper, eggs, sesame oil, flour, and vegetable oil. The tuna is drained and mixed with onions, garlic, salt, pepper, eggs, sesame oil, and flour. The mixture is scooped up with a spoon, placed in the skillet with hot oil, and flattened into disks. Chamchijeon is cooked in oil on both sides until golden brown, and it's then served while still hot.

Chamchijeon

This traditional Vietnamese snack consists of shrimp paste that is wrapped around a sugar cane. The paste is often enriched with garlic, spices, and occasionally pork paste before it is shaped around the cane and then steamed, grilled, or fried. The dish originates from Huế, Central Vietnam, but it is enjoyed throughout the country. Although it was once reserved for special occasions, this delicious combination is nowadays commonly enjoyed as an appetizer or a light snack. The dish can be enjoyed as a whole, but the shrimp can also be taken off the cane, wrapped in lettuce, and then dipped in the nước chấm sauce. Apart from the dipping sauce, chạo t&ocirc;m is often accompanied by sliced fresh vegetables and b&aacute;nh hỏi rice noodles.

Chạo tôm

Charales is a Mexican specialty dish consisting of small, deep-fried, minnow-sized fish consumed with salt, chilis, and a squeeze of lime juice. They are usually served as a snack or as an appetizer, although charales can also be used as a taco filling. There is also a dried version of charales that is especially popular during Lent, when the fish is cooked with nopales, green salsa, and wild herbs.

Charales

United States

Charbroiled oysters is a traditional dish originating from New Orleans. In order to make the dish, freshly shucked Louisiana oysters on the half shell are placed on the hot grill and cooked in their own juices until bubbling and the edges start to curl. The oysters are topped with a sauce consisting of butter, garlic, parsley, salt, pepper, cayenne, lemon juice, and grated Pecorino Romano. Once the sauce has started to bubble, each oyster is sprinkled with grated Pecorino and garnished with minced parsley. Charbroiled oysters are typically accompanied by hot French bread and lemon wedges on the side. The dish is served immediately.

Huîtres grillées au charbon de bois

China

Char siu is a dish consisting of roasted, barbecued pork that has previously been marinated in the eponymous sauce, including ingredients such as soy sauce, hoisin sauce, rice wine, and star anise. The pork is usually served either as a sliced appetizer or shredded and chopped as a main meal. In the early days of char siu, any available meats, such as wild boars and pigs were used to make the dish. The name char siu is literally translated to fork-roasted, referring to the original method of preparation in which the meat is placed on an elongated fork and roasted over an open fire that caramelizes the sugars found in the marinade. One of the most popular ways to use the meat is to serve it in steamed buns called char siu bao. As a proof of char siu's popularity, it was listed as the 28th among the World's 50 Most Delicious Foods in a poll compiled by CNN Go in 2011.

Char siu

Nepal

Chatamari is a Nepalese rice flour bread topped with eggs, cheese, meat, or vegetables, which is the reason why it is often called Nepali pizza. The dish is a specialty of the Newars living in the Kathmandu Valley. It can be served as an appetizer, a snack, or as the main dish. Chatamari is especially popular during celebrations and similar festive occasions.

Chatamari

Japan

Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup. Each portion of the dish is ideally served in a small, lidded cup, either as an appetizer or as a part of a bigger meal. The custard usually consists of an egg mixture that can be flavored with numerous ingredients such as dashi (Japanese stock), soy sauce, mushrooms, tofu, ginko nut, or steamed shrimp. It is believed that the dish originated in Kyoto and Osaka during the Kansei period, later spreading to Edo and Nagasaki. Chawanmushi can be served hot, warm, or cold, and can be garnished with carrot shavings, Japanese parsley, or even more seafood. Since it cannot be eaten with chopsticks, it is one of the few Japanese dishes that are traditionally consumed with a spoon.

Chawanmushi

A typical Cantonese dish originating from the southern parts of China (including Hong Kong) known as rice noodle roll is a small roll prepared with a wide strip of rice milk that is usually filled with vegetables, beef, pork, or shrimp. The dish can also be made without any fillings, when it's commonly known as chee cheong fun, literally translated to pig intestine noodle, due to the fact that the noodle is rolled tightly, resembling the small intestine of a pig. Rice noodle roll is usually served either as a variety of the popular dim sum or as a snack, and it is common to pour some sweet soy sauce over it prior to serving. Because it is a popular snack in China, regional varieties are not uncommon, so in Cantonese cuisine, it is often prepared as dim sum, in Vietnamese cuisine it's mostly eaten for breakfast, and in Southeast Asian cuisine, it is served in two versions - dry or wet, accompanied by a sweet black sauce called timzheong.