A Trio From the Sea

I really love seafood, I’ll eat any I see. Recently, I experimented with three raw and cooked preparations which are relatively simple and delicious. The taste really depends on the freshness of the ingredients used. The sea is a blank canvas that can be delighted with all types of flavor combinations, so the possibilities are many.

Octopus Ceviche with Coconut Milk, Cilantro


Sort of a cross between a ceviche, tartare, and poke (depends on size of cuts), I added sriracha and mayo with lemon juice, shallots, and marinated it in the fridge for around an hour. The acid cooks the fish just slightly, and the creaminess really enhances the fish!


I like this dish because there is a good balance between the sweetness from the apple and nori and the salinity from the scallop itself and the salmon roe. I do think the scallops could have been fresher.

Add seared scallops, garnish with salmon roe, apple, nori, ponzu


The coconut milk goes well with the slightly briny octopus, and the herbaceous cilantro adds a hint of freshness and levity.

Tartares, crudos, etc. are a perfect way to delight your creative mind and try different combinations of flavors, ingredients, tastes, and textures. Have an excellent summer of cooking and tasting, everyone!

8 thoughts on “A Trio From the Sea

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