ALSO KNOWN IN Portuguese as vermelho-cioba, this tasty fish with firm, white flesh is found in the headlands between the North region and Espírito Santo. The intensity of their red color depends on the deepness of the waters in which they swim − the deeper, the redder. While it may be grilled or fried, it is commonly roasted. Because it has a firmer consistency, it is also recommended for preparing ceviche, a dish from Peru in which fish is served raw, marinated in citrus juice and seasoned with hot peppers and herbs.