The ingredients of this specialty from Russia are similar to the traditional Mexican pico de gallo salsa with the exception that celery replaces tomatoes and dill is added. Georgians spread it thickly onto a piece of lavash (Georgian bread) and wolf it down no matter how many chiles are added to it. Please note that this recipe requires advance preparation, as the adzhiga tastes better when it's served 1 to 3 days after making.
Marinades can also be used for cooking without the use of heat such as in ceviche. They work by breaking down the tough connective tissues and firming the protein, the same effect that heat has. Foods without resistant connective tissues, such as fish, can be "cooked," or technically pickled, in this way. Only buy the freshest of fish for ceviche and I always freeze the fish overnight before thawing and using, just to be on the safe side.
This is a special dish prepared for celebrations when guests are expected. If pine nuts aren't available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.