{"id":12423,"date":"2017-05-11T06:00:11","date_gmt":"2017-05-11T13:00:11","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12423"},"modified":"2017-05-11T06:00:11","modified_gmt":"2017-05-11T13:00:11","slug":"ceviche-finds-a-place-on-menus-year-round","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/ceviche-finds-a-place-on-menus-year-round\/","title":{"rendered":"Ceviche finds a place on menus year-round"},"content":{"rendered":"<div class=\"richsummary\">\n<p id=\"abstract\">Ceviche, a chilled, citrus-cured seafood, isn&#8217;t just a healthy favorite for Mexico and South America anymore. The dish is beginning to make its way into restaurants in the US: in fact, more chefs are beginning to serve the dish year-round, including Stephen Bonin in Austin, Texas; Jorge Rivas in Los Angeles; and Anthony Lamas in Louisville, KY. Each of these chefs have their own take on the dish, but the objective is the same: making happy customers while giving them a taste of something totally new.<\/p>\n<p id=\"takeawayheader\">Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">Recently ceviche is becoming a best seller in most restaurants.<\/li>\n<li id=\"takeaway2\">ceviche is common in fish dishes such as halibut and sushi.<\/li>\n<li id=\"takeaway3\">Restaurant chefs are continuing to update their menus with items such as ceviche to challenge their clients changing tastes.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;It is rare to get so much flavor out of something that is virtually fat free.&#8221;<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.restaurant-hospitality.com\/food-trends\/ceviche-finds-place-menus-year-round\" rel=\"noopener\">http:\/\/www.restaurant-hospitality.com\/food-trends\/ceviche-finds-place-menus-year-round<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3VW0145YLYCVYJCZ2H6IQRA006FJMS 3X4MXAO0BGOAO3NJ4QQGP0U23FLRWY A2L5Q7KZSUMLPC)(authorquote 3XABXM4AJ15XZHE836G8IALRUWW8QY 3TY7ZAOG5FKVT993LZOYHTZK7IQ0KQ A3LSN4YXHD4A06)(keypoints 31JUPBOORN4M8KYVB18C1OMXKQF8LF 3L70J4KAZGMJGG1BLKZ42MG7XYCADS ANT2V756NAX5X)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ceviche, a chilled, citrus-cured seafood, isn&#8217;t just a healthy favorite for Mexico and South America anymore. The dish is beginning to make its way into restaurants in the US: in fact, more chefs are beginning to serve the dish year-round, including Stephen Bonin in Austin, Texas; Jorge Rivas in Los Angeles; and Anthony Lamas in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8123,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12423"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12423"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12423\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8123"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}