Seafood Recipe

This salad makes a great appetizer for dinner parties or holiday meals.  The flavors are bright and tangy, and it’s both quick to make and very beautiful.  Be sure to use Belgian endive leaves that have a lot of magenta to them for the strongest visual effect.  I have adapted this recipe somewhat; the original [...]

Ceviche is a light and delicious way to prepare seafood. Don’t confuse Peruvian ceviche with Japanese sushi – even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook” the fish. Ceviche is very, very simple; the basic version is outlined here, along with [...]

Although salmon has been preserved in a variety of ways across cultures – smoking, drying, and curing the most common methods – gravlax’s distinctive flavor owes its origins to Scandinavia. The name comes from the old Swedish gravad, or “buried,” and lax, “salmon.” As early as the 14th century, Scandinavians were preserving salmon by burying [...]