Making ceviche? To avoid a food-poisoning disaster while making this fresh seafood dish, there's one kind of fish that you ...

For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

Step 1: Preheat the oven to 200°C/gas mark 6. Skin the salmon fillets, then slice them as thinly as you can across the grain. Lay the pieces out neatly on each plate and squeeze over the juice of ...

sliced some fish and shelled shrimp. Within minutes, we were eating the freshest kinilaw – raw seafood mixed with calamansi juice, vinegar and other seasonings. It was a delicious, quickly made ...

Ceviche is a lively dish full of succulent seafood and citrus. But there's a little bit of confusion surrounding the dish: ...