Here is the favorite hot sauce of the Canary Islands that is commonly served over papas arrugadas, new potatoes that are boiled in their skins in sea water. It is also sprinkled over grilled or crispy fried fish. Variation: Replace the parsley with freshly minced cilantro and you have mojo picón de cilantro.
This recipe was provided by author Kathy Gallantine. She collected it from Antonio Seja Torrez, a clam-picker in Baja. Every day at low tide, Antonio crawls through the mangroves and collects 500 pata de mula "clams," that are really mussels. He carries the several miles to the dock at Magdalena Bay, where he sells them for ten pesos apiece. His daily earnings come to about $2.00 U.S. "About enough to buy a kilo of beans," he says cheerfully. Try this recipe with true clams, but be prepared too pay a much higher price for them! Note: This recipe requires advance preparation.
I am including several ceviches from Peru because some travelers claim that they are superior to those of Ecuador. The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used as well. The Peruvian ceviches include a few rounds of cooked corn on the cob and cooked slices of sweet potatoes. Note: This recipe requires advance preparation.
This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas. Any of the fish substitutions will work equally as well in this dish. Note: This recipe requires advance preparation..
This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.