Bar a huîtres - Paris

As soon as I knew I was visiting Paris I started craving oysters like crazy!

 I happily ended up having lunch at Le Bar a Huîtres close to the place de vosges. The selection of oysters available at this restaurant was amazing. All products were super fresh. They offer seafood platters including crab, lobster, mussels, shrimp and also a la carte dishes. The platters are great to share and to taste a bit of everything. I went with a tasting of "Grand Cru" oysters; escargots, and a rich in flavor fish soup. 

Although the food was delicious and the place beautiful, the service was just ok. I still recommend it to every oyster/seafood foodie visiting Paris.

It's s kind of cool to have the menu on an iPad. It's a good tool to learn about the different types of oysters, its geography and taste amongst other dishes. However, it could easily become confusing and at the end of the day I value simplicity

Espai Kru - Barcelona

Eating at Espai kru is an amazing experience. Alucinante! Both your eyes and taste buds will take pleasure from this meal, I assure you. This could easily be the best fish and seafood in the city. The very best one may be Rias de Galicia, its parent restaurant which is just downstairs. The difference is that at Espai Kru you'll find anything but traditional simple seafood. The restaurants are collaborators with Ferran and Albert Adrià, they are part of Tickets and 41º. You can get an idea what having that kind of seal of approval means, awesomeness in your plate!

 Espai Kru's setting is kind of informal but pleasant. The great winner is the ingenious food inspired by the times "before fire"...most of the menu is based on cold and raw products and served as tapas (little dishes).  Sashimi, tartare & carpaccio. I really recommend you to go and experience it for yourself. Enjoy!

Good seafood comes with a high price tag so expect to pay between €50 to €65, including wine. 

Great Oysters with Ponzu sauce and Salmon roe. Heaven on earth, mouthwatering

baby Scallops C E V I C H E - Thelicooking

Ceviche is popular in Latin america and it is basically seafood "cooked" by being marinated in citrus such as lime and orange. The acidity of the citrus is what makes the shrimp, fish or any other seafood to be ready to eat! although of course you can always eat your seafood raw you will find the ceviche to be  fresh and an easy dish to impress your friends. It's a perfect appetizer or first course. 

Last night I made baby scallops ceviche in a bed of avocado, also a very popular ingredient in Latin american countries...it was delicious and so so full of flavors...and also my friends loved it!

Ingredients (for 4):

- 24 small scallops (zamburiñas in Spain), around 6 per serving

- one small red onion, around 1/2 cup diced

- 1/2 cup of fresh cilantro

- around 1/2 cup of cherry tomatoes

- 1/2 cup orange juice

- 1/2 cup lime juice

- 1 or 2 small chili peppers, depends on how spicy you want it

- salt 

Combine the finely diced red onion with the cilantro, chili pepper and tomatoes in a bowl that's either glass or plastic. I used my food processor for the tomatoes and this made them more juicy than just normally chopped

Then add the "zamburiñas" or "baby scallops". You can use either fresh scallops or frozen. They both taste perfect in this recipe