Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
Seviche can be made with almost any seafood or combination of fish that you want to use. If you are using crab it is best to use the claw meat. Lobster claw or tail will work well but may need to be sliced into smaller pieces to “cook” properly. If using shrimp, ask at the fish marked for 25-30 count shrimp. Small mussels or clams will work, but I prefer to use them in combination with another fish.