Ceviche originated as a way of preparing fish and seafood in Inca times, first in a fermented corn beverage, and now mostly in the juice of the lemon, lime and Seville oranges.
Recipe
Ceviche
Cerdo con Frijoles
(Mexican stewed pork and black beans)
Wild boar, or cerdo, was traditionally used in this typically Mayan dish from southern Mexico. Epazote is an herb that is almost always used to flavor black beans in the Yucatán.
Ceebu Jen
(Senegalese fish with rice and vegetables)
A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya.
Cedar Plank Salmon
(Canadian salmon grill-roasted on aromatic wood)
Roasting wild salmon on aromatic cedar gives it a rich flavor redolent of the deep woods and crystal-clear streams.
Cebollas Encurtidas
(Ecuadorian, Mexican pickled red onions)
Pickled red onions are the perfect condiment for all kinds of dishes. In Ecuador, these pickles with the purple hue are at their simplest, tossed with lime juice and a pinch of salt.
Causa Rellena
(Peruvian layered potato dish)
This versatile Peruvian potato dish makes a great light meal or a fine addition to a buffet spread. Causa can be layered with any number of fillings.
Carrot Tzimmes
(Israeli, Jewish carrots braised with honey)
Tzimmes, or tsimmes, is a Jewish side dish that is a traditional part of a Rosh Hashanah meal. Carrots get a slow simmer with honey to make a sweet dish symbolizing a sweet new year.
Carpetbag Steak
(Australian, New Zealander oyster-stuffed steak)
For over-the-top taste and low-effort luxe, nothing can beat carpetbag steak, a dish popular in Australia and New Zealand in the mid 20th century.
Carottes Braisées au Beurre
(French braised carrots with butter)
Carottes braisées au beurre are a classic French side dish. The natural sweetness of the carrots, accentuated with a pinch of sugar, goes perfectly with roasted meats and fowl.
Carnitas de Puerco
(Mexican crispy tender shredded pork)
Mexican carnitas are an amazing option for stuffing tacos, burritos and tamales. Slow-simmered pork, with a quick fry and the end, carnitas are easy to make.