Marinated Red Onion by Jeremy Cheng

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

Bloody Mary Shrimp and Pickled Mirliton Ceviche by Chuck Subra

Pickled mushrooms by Carol E. Smith

E-A-S-Y!

CUCUMBER DIPPING SAUCE: by Chef Feiny www.feintastingfoods.com

Great with chicken, or beef.......

Tartar Sauce by Mary Joseph

This homemade tartar sauce is quick, easy & delicious.

Refrigerator Pickles by Barb Crosby

Citrus Marinated Bay Scallops and Roasted Red Pepper by Cecelia Heer

This is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of “Food & Wine.” The original recipe called for sea scallops, cut into several pieces. I like to use bay scallops, which are very tiny and have a sweet and more succulent meat than that of the sea scallop. As was pictured in the…

Marinated White Button Mushrooms by "Cheffie Cooks"

Great side condiment to have for steaks, salads and more...