Plating up dishes that taste as good as they look
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Blood Orange Scallop Crudo
This scallop crudo is a raw preparation that lets the seafood stay in its truest, most delicate form. The so-called “aguachile” (or spicy water) is really just a side hustle. It’s bright, tangy, and punchy, but its real job is to elevate the scallops—not overshadow them.
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