SCALLOP CEVICHE
Apr 06, 2022
2 minutes
Seafood GOURMET with JAMES GREEN
eviche, in essence, is raw seafood cured with the acid from citrus juices. It’s South American in origin, though it has now permeated many cultures. It’s a terrific way of serving raw seafood, with the acid from the citrus lifting the dish and adding a vibrancy that takes it to another
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