Assembling

‘Cooking’ seafood can be as easy as assembling some raw, seared, cured or smoked fish with other top-quality ingredients. Chefs are increasingly serving seafood raw, as sashimi, crudo or tartare, or just very lightly seared. It’s easy to create a simple yet impressive dish with sashimi-grade fish and just a handful of other ingredients. Seared fish is a great introduction for people who love fish but aren’t quite sure about eating it raw.

Seafood has such a delicate structure that it can be ‘cooked’ by coming into contact with an acidic marinade, such as lemon or lime juice. Ceviche, seafood marinated in citrus juice and eaten without further cooking, is a classic dish from Central and South America.