Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Ecuadorean Serviche

  • Yield: 4 appetizer servings


  • 2 pounds mild fish
  • 2 cups fresh juice (6 limes, 3 lemons, 3 oranges)
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 cup rice or cider vinegar
  • 1 large onion, sliced in thin rings
  • 2 hot peppers, diced
  • 2 cups popped popcorn
  • 1 small bag, plain potato chips
  • 2 sweet potatoes, cooked


  • Cut the fish into thin slivers and place in a shallow baking dish. Combine the juice, salt, pepper, vinegar, onions, and peppers in large bowl. Pour the mixture over the fish. Cover with plastic wrap and refrigerate for 2 to 3 hours. Turn the fish at least twice while marinating. Serve the fish in the same bowl along with smaller bowls filled with popcorn, potato chips, and cold sweet potato slices.