Versions of this dish, Lima's iconic ceviche, are served around the city at beaches, parks, and markets. Chef John Evans Ravenna of Barra Lima sprinkles his with fried quinoa—long grown in Peru—and whimsical foraged garnishes such as edible flowers and seaweeds. For ease, you can leave off the glazed sweet potato, though it provides welcome relief from the spicy ají limo chile. Get the recipe for Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero) ». Nicholas Gill
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This month, thanks to our beautiful Oceans and Islands issue, we’ve got a lot of picture-perfect (or, rather, gram-perfect) recipes to fill your feed. From Peru, we’re cooking—or not cooking—lots of pretty ceviche, and with bright extras like avocado, mango, and sweet potato, they’re guaranteed to be a hit on Instagram. And speaking of bright colors, you can’t go wrong with a Brazilian coconut milk stew or a cilantro salad. For a true showstopper, go for the fried whole fish. Not so into seafood? There are still plenty of Instagram-worth options, like Ossetian cheese pies, which will give you the ultimate cheese pull. We promise.

"Sticky

Sticky Toffee Pudding with Dates

Although certainly sweet, the cake becomes less so thanks to the fruit, some heavy cream, and a hint each of ground cinnamon and nutmeg. While not necessarily traditional in this pudding, coffee extract available online adds some delicious roasty flavors. If desired, you can rewarm the pudding in a low oven before topping and serving. It’s just as good for breakfast as it is for dessert. Get the recipe for Sticky Toffee Pudding with Dates »

Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero)

Versions of this dish, Lima’s iconic ceviche, are served around the city at beaches, parks, and markets. Chef John Evans Ravenna of Barra Lima sprinkles his with fried quinoa—long grown in Peru—and whimsical foraged garnishes such as edible flowers and seaweeds. For ease, you can leave off the glazed sweet potato, though it provides welcome relief from the spicy ají limo chile. Get the recipe for Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero) »
"Coal-Grilled

Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes

Hot coals char the lobster shells and impart a subtle smokiness to the sweet meat. You can upgrade the classic sides, too, by blackening the corn a bit and adding tangy grilled tomatillos and briny raw oysters. Get the recipe for Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes »
"Galilee-Style

Galilee-Style Whole Fried Fish

Before frying fish, Bishara gently rubs their skin and inner cavities with salt, then rinses. This trick seasons and cleans the fish, readying them for dredging. Get the recipe for Galilee-Style Whole Fried Fish »

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