This looks incredible, I can't wait to try it! What a fantastic way to kick off Spring.

I have been a student in Laura's cooking classes for the past two years. I have prepared this dish for friends on several occasions and it is a hit everytime! I served it to some girlfriends in pretty balloon glasses with a dainty seafood fork and after they tasted it, they insisted on spoons, they didn't want to miss a drop!

For those readers who have not had an opportunity to take one of Laura's classes, get on board. You'll be impressing everyone you know with delicious and memorable dishes!!

Great article, revived my interest in this type of food preparation, now the bad news ------ there is no fresh shrimp, never been frozen, or chemically treated available other than at the place of landing, or within four hours travel time. Call distributors, or processors and request their shipping procedures and check the USDA mandated temperature requirements and suggested shelve life of refrigerated shrimp. Also all processed shrimp is chemically washed (head and body removed) unless not commercially sold, Rosalie knows this information also ,if she doesn't her suppliers do.

As someone who has had the privilege of both eating Laura's cooking as well as knowing Rosalie Morreale and the La Marina staff intimately, I am now going to have lunch. Cheers, Laura - this looks fabulous.

Viking- Thank you for your very useful information about the treatment and handling of shrimp. I will let the editor know. Thanks also for your feedback on the article and I'm delighted that my recipe has revived your intrest in ceviche. I hope you create one of your own and if you do, share your personal success with me.

L

Laura, why mess with something already established, your recipe is fine as it is. I loved the shrimp, not sure about scallops though. I think I'll try Tuna or Sword next. As for La Marina, I know many people who believe that the restaurant is excellent, and I also know some of the fine people who have worked for her, their reputation speaks for it's self. I would like to try some of your chocolate favored recipes.Thank you.