Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as spicy shrimp ceviche with popcorn and the decadent squid ceviche in black ink sauce. His New York restaurant, Chicama, is a temple to the bright, clean flavours of this remarkably simple dish, and patrons crowd around the ceviche bar to marvel at the day's offerings. In this book, Rodriguez presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes.