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 Tuna Mangotini by Chef Paul McGovern

This is a great dish I use fresh yellow fin tuna caught in the New England waters in the summer . Lots of my friends have boats and will bring me fresh fish then I do the cooking ! Its a good trade off and everyone is happy.

Calamari tagine by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

STANDARD RECIPE RECIPE ITEM:Calamari tagine CLASS: OUTLET: Arabesque PORTIONS/YIELD

IRANIAN CAVIAR by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

IRANIAN CAVIAR

Avocado Ritz by karenrecipe

Avocado’s are a Famous in South African and are often used in starters and salads. This dish is very easy to cook and healthy too .

King Prawn and Avocado Towers with Horseradish Cream by Chef Justin Yandle

This is a restaurant quality appetizer you can make at home.

Oysters Wesley by James Buel

For those who like oysters but not raw. Created for and served on San Diego Dinner Train and named for my youngest son.

Steamed Mussels in Thai Red Curry Broth by Debi Shawcross

Seafood Stuffed Mushroom Caps by A.L. Wiebe

You know that store bought Alfredo sauce? The stuff that kind've reminds me of wallpaper paste? Well, I've finally found a great use for it. If you feel like making your own Alfredo sauce, so much the better! This is a very simple recipe, with not too many ingredients in it, yet gets rave reviews time and time again.