Aguachile, ceviche, pescado zarandeado, shrimp tacos: these are the mainstays of a regional identity built on freshness and flavor. And then, there's the sushi.

Garten’s recipe is made with good olive oil, an egg yolk, mustard, garlic, anchovies, lemon juice, salt and pepper. It’s punchy, flavorful and so much better than the store-bought stuff.

It's Friday and we are raising a glass to the weekend with advanced sommelier Wanda Cole-Nicholson. Ahead of National Ceviche ...

I’m stopping by the fishmonger on the way home so that I can make ceviche (above). Ask what’s freshest, and then cube it into a bowl with lime juice, tomatoes, onion, jalapeño and a big pinch ...

Dress these crispy, pan-fried Maryland crab cakes—with lump or backfin crab, Old Bay, and jalapeño—with lemon and Bibb lettuce for an easy, crowd-pleasing bite.

Preheat broiler. Toast and butter bread. In a medium bowl, combine all remaining ingredients except cheese. Mix until thick and creamy. Divide crab mixture evenly between bread slices. Top each ...

Use one of the services below to sign in to PBS: You've just tried to add this video to My List. But first, we need you to sign in to PBS using one of the services below. You've just tried to add ...

Add the crab, sugar, salt, tomato sauce and oyster sauce, plus a little water. Cover the wok and cook for 10 minutes or until the crab is cooked.

In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor ...

While Crab Imperial is often served as a luxe appetizer, it can also be the star of a special-occasion meal. Try spooning it ...