Dining on raw or nearly-raw fish is a centuries-old practice. There is recorded proof of the Chinese eating slices of raw ...

In a bowl large enough to accommodate the scallops, combine yuzu juice, honey, olive oil, garlic, turmeric root, if using, ginger root, jalapeno slices and salt. Allow to infuse while preparing ...

Most top-notch seafood restaurants, including several chains, will serve you scallops done right: so fresh they taste sweet ...

ceviche, poke, sashimi, kinilaw, yusheng, tiradito, and more. Fish, shrimp, and roe are enjoyed uncooked in these ...

Food for thought. A few minutes later I was devouring a scallop ceviche bite with vibrant bursts of coconut, lime, and manzana chile, gastronomically plated, sitting pretty as if it were a lime wedge.

the texture and colour change so that it looks cooked – the scallops turn from opaque to off-white while the shrimp become white/pink. In addition to the lime juice, the ceviche is flavoured ...