Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto. People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos and carpaccios like the one here from Food & Wine's Kay Chun. To add texture, Chun tops the dish with crunchy flakes of sea salt and crisp radish slices
We're crushing hard on all ceviche right now: Sparklingly fresh and endlessly adaptable, the combination of raw seafood "cooked" in acid (and the so-called national dish of Peru) is how we want to cool off when temperatures rise. Gastón Acurio and Martin Morales show us how it's done. Read more!