
Ceviche
Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a…
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Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a…

The Chilean table salad, three ingredients done properly

Ensaladang talong is the Filipino smoky aubergine salad, a Sunday-lunch staple that uses one of the great vegetable…

Spicy Thai salad with glass noodles, prawns, and pork

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

Avocados halve, scoop out, mash chunky (not smooth, texture matters)

Jhal muri (literally "spicy puffed rice") is the most democratic snack in Bengal: assembled in seconds from a tin trunk…

A small dice of cucumber (seeds out), tomato (seeds out), red onion and green chilli, tossed with roasted cumin powder, lime juice and salt

Vegetables dice into 5 mm cubes, uniform size matters for both look and dressing

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

"Achari" means "of pickle", the dish is built around Indian-style pickles (achaar) as a flavouring agent rather than a condiment

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

Tomato and cucumber are deseeded and diced into 5 mm cubes

Sambal terasi is the Indonesian fermented-shrimp-paste sambal, the spoonful of red fire that lives in a small dish…

When you go out for Thai food this is sure to be on the menu