fish

When the sun beats down on Chile’s northern coast, and the ocean breeze drifts through small seaside towns like La Serena or Iquique, there’s one dish that truly captures the soul of summer: Ceviche de Reineta.

It’s light, tangy, and bursting with the flavor of the sea — fresh reineta (a type of white corvina fish) “cooked” not with heat, but with the magic of lemon juice. Every bite feels like the ocean itself: clean, refreshing, and a little wild.

I still remember the first time I made Machas a la Parmesana for my two daughters, Sofía and Valentina. It was a warm Sunday in Concepción, the waves crashing gently outside, and the house filled with that salty sea breeze that makes you hungry before you even step into the kitchen. My girls were still little then—hair tied in messy ponytails, giggling as they stood on stools beside me, ready to “help mamá” with their tiny hands.