It wasn't until very recently that the similarity between Peruvian ceviche and Italian seafood salad struck me. Marinating the shrimp with baking soda and salt improves texture once it's cooked, giving it a snappy bite.Starting the shrimp and squid in room-temperature poaching liquid, then heating it just to 170☏, cooks them through without giving them a rubbery, tough texture.Steamed mussels create a flavorful broth for poaching the rest of the seafood.Marinating the scallops in lemon juice 'cooks' them like a ceviche, maintaining their tender texture and sweet flavor.
