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Rating: 
Summary: Way Out There!
Review: Ceviche! by chef Guillermo Pernot and Aliza Green, offers 48 ceviche recipes-and everything you need to know about this little side dish-along with chapters on salsas, salads and cocktails-all tied together with extraordinary full-page color photographs. That's the good news. The bad news is that ingredients called for in most of the recipes are not readily available. To their credit, the authors have a chapter on special ingredients and sources, as well as a glossary of 54 entries pulled out of the recipes. Nonetheless, to make the dishes in this book requires a commitment to shop for and stock the pantry with niche spices, condiments, veggies, fruits and booze. The material on escabeches, salads, salsas, vinaigrettes, garnishes and cocktails is more user friendly, but even here the ingredient requirements are daunting. The book is impressive from the culinary point of view. Pernot's techniques are well grounded. The text is to the point and fun to read. His interest in Japanese fresh fish cuisine influences his ceviche creations in inventive and delightful ways. The food presentation, serving dishes and settings for the photos are terrific. In all, Pernot presents an in-depth look at ceviche. But there is more to this book. Upon reflection while in the process of selecting some recipes that I might use in class, I now conclude (a week or so after writing the above) that Pernot takes civiche to new and creative heights. This book is "way out there," in the manner of chef Keller's The French Laundry. It is full of ideas that experienced cooks will ponder and use. Which, come to think of it, is a desired outcome of reading any cookbook. Few chef/authors, however, reach this level of creative substance
Rating: 
Summary: Not the real thing.
Review: My country is world famous for ceviche, so I can recognize a good recipe when I see one. I was looking forward to this book, but was dissapointed by its sofistication and complex recipes, two non- existing elements when making a true ceviche. To us, (latins), a good ceviche is made always keeping the freshness and flavor of fish or seafood and not masking it with heavy sauces or complex additions. This book has nothing to do with the real thing.
Rating:
Summary: Waste of Money
Review: When I order this book, I was very excited. Upon receipt of the book, I was not impressed with the elaborate presentations. The chef did not give enough basic information for using raw fish in many of these recipes. In two instances, I could not find the ingredients for the dishes I wanted to try. Overall, I did not like this book at all.
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