seafood eggs by Shadae

This is good for parties or just a snack.

SALMONE AL CARTOCCIO by Chef De Maio

SERVE DIRECTILY IN THE FOIL WITH A SIDE OF VEGETABLES.

Louisiana Shrimp Salad by Chuck Subra

2 Herbs roasted Nuts Tomato PESTO by Foodessa

Fresh Herbs and toasted Nut essences whirled into...a blissful roasted Tomato PESTO special. PESTO can be used on a variety of dishes: Salads, appetizers like dips and spreads...meat and fish dishes...on steamed and grilled vegetables dishes...especially potatoes, soups and pasta dishes of all kinds.

GRILLED CALAMARY ALEXANDRIA STYLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

GRILLED CALAMARY ALEXANDRIA STYLE

Crab Cake by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Crab Cake

CRISPY CALAMARI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRISPY CALAMARI

Tuna Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Croissant stuffed with Tuna salad.

Smoked Salmon Bagel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked Salmon Bagel

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…

Ceviche Acapulco by Luis Aguilar Jr

Appetizer This turns out to be a crowd pleaser everytime I make it. Very easy to create this Ceviche, for once let your refrigerator do the cooking while your sleeping!

Coconut Prawns by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Coconut Prawns

IRANIAN CAVIAR by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

IRANIAN CAVIAR

Toro (Yellow fin tuna) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Toro (Yellow fin tuna)

Tamago (Omelete) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tamago (Omelete)