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  • Another Alex Smith seafood special 😏😝 Seafood slate of tempura prawns, pan fried king scallop, and fresh lobster on a leek and asparagus terrine with wild mushrooms! Yum 😋 #pubspecial #seafooddish #seafoodspecial
  • Another Alex Smith seafood special 😏😝 Seafood slate of tempura prawns, pan fried king scallop, and fresh lobster on a leek and asparagus terrine with wild mushrooms! Yum 😋 #pubspecial #seafooddish #seafoodspecial
  • 24 1 14 hours ago
  • While the Wando River is filling up, come enjoy our Seafood A La Wando! It’s filled with Sauteed Shrimp, Scallops and Fish with Sherry, Crabmeat, Button Mushrooms, Scallions in a Shellfish Saffron Cream Sauce, Served with a Fried Grit Cake.
  • While the Wando River is filling up, come enjoy our Seafood A La Wando! It’s filled with Sauteed Shrimp, Scallops and Fish with Sherry, Crabmeat, Button Mushrooms, Scallions in a Shellfish Saffron Cream Sauce, Served with a Fried Grit Cake.
  • 139 5 12 November, 2019
  • La causa est un plat typique de la gastronomie péruvienne d'origine précolombienne. Causa viendrait du nom Kausay, qui signifie en quechua aliment substantiel. 
Ce plat se prépare à base de pommes de terre jaunes et admet diverses variantes de farces, qui sont souvent agrémentées d'avocats, d'olives noires, d'oeufs, de laitue voire de légumes.
Ici, Gastón a opté pour une version haute qualité avec des langoustines recouvertes d'une sauce cocktail. 
Petite précision de taille : quechua n'est pas uniquement la marque de matériel de randonnée préférée des français, il s'agit surtout de la lingua franca de l’empire inca ! Aujourd’hui langue officielle du Pérou, de la Bolivie et de l’Équateur conjointement avec l’espagnol, le quechua est la troisième langue la plus parlée d'Amérique du Sud et parfois même la seule langue de communication dans certaines communautés rurales.
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Causa is a typical Peruvian dish of pre-Columbian origin.
It is said that Causa comes from the Quechua word Kausay, which means substantial food. 
This dish is made with yellow potatoes and accepts various types of stuffing, often with avocados, black olives, eggs, lettuce or even vegetables.
Here Gastón has opted for a high quality version with langoustines covered with a cocktail sauce. 
A small precision of size: quecha is not only the favourite hiking equipment brand of French people, it is also and above all the lingua franca of the Inca empire! Today, Quechua is the official language of Peru, Bolivia and Ecuador, together with Spanish, and it is the third most widely spoken language in South America and sometimes even the only language of communication in some rural communities.
#lamar#lamarcebicheria#gastonacurio#gastonacuriocausa#causa#deluxecausa#deliciouscausa#causagatronomica#causaloca#seafooddish#langoustine#peruvianfood#peruviancusine#foodinperu#comidaperuana#worldfood#foodtravelblogger#yellowpotateos#restauranteslima#limarestaurant#foodie#cuisinedumonde#vivelabonnebouffe#cuisineperuvienne#cuisineduperou
  • La causa est un plat typique de la gastronomie péruvienne d'origine précolombienne. Causa viendrait du nom Kausay, qui signifie en quechua aliment substantiel.
    Ce plat se prépare à base de pommes de terre jaunes et admet diverses variantes de farces, qui sont souvent agrémentées d'avocats, d'olives noires, d'oeufs, de laitue voire de légumes.
    Ici, Gastón a opté pour une version haute qualité avec des langoustines recouvertes d'une sauce cocktail.
    Petite précision de taille : quechua n'est pas uniquement la marque de matériel de randonnée préférée des français, il s'agit surtout de la lingua franca de l’empire inca ! Aujourd’hui langue officielle du Pérou, de la Bolivie et de l’Équateur conjointement avec l’espagnol, le quechua est la troisième langue la plus parlée d'Amérique du Sud et parfois même la seule langue de communication dans certaines communautés rurales.
    ---
    Causa is a typical Peruvian dish of pre-Columbian origin.
    It is said that Causa comes from the Quechua word Kausay, which means substantial food.
    This dish is made with yellow potatoes and accepts various types of stuffing, often with avocados, black olives, eggs, lettuce or even vegetables.
    Here Gastón has opted for a high quality version with langoustines covered with a cocktail sauce.
    A small precision of size: quecha is not only the favourite hiking equipment brand of French people, it is also and above all the lingua franca of the Inca empire! Today, Quechua is the official language of Peru, Bolivia and Ecuador, together with Spanish, and it is the third most widely spoken language in South America and sometimes even the only language of communication in some rural communities.
    #lamar #lamarcebicheria #gastonacurio #gastonacuriocausa #causa #deluxecausa #deliciouscausa #causagatronomica #causaloca #seafooddish #langoustine #peruvianfood #peruviancusine #foodinperu #comidaperuana #worldfood #foodtravelblogger #yellowpotateos #restauranteslima #limarestaurant #foodie #cuisinedumonde #vivelabonnebouffe #cuisineperuvienne #cuisineduperou
  • 14 2 9 November, 2019
  • Le tiradito - une variante sans oignons du ceviche dans laquelle le poisson est coupé sous forme de sashimi - est le témoin parfait de l'influence de l'immigration japonaise sur la cuisine péruvienne. L'élément clé de ce plat est la leche de tigre (le lait de tigre), un petit jus dans lequel baigne le poisson et/ou les fruits de mer. Ce mélange à la fois acide, piquant et salé avec son bon goût de la mer est un délice à déguster à la petite cuillère ! 
Chez Gastón, nous nous sommes régalés avec le tiradito Andino (1/2) réalisé avec de la truite, de l'avocat, du quinoa et du leche de tigre d'artichaut ainsi qu'avec le tiradito Chucuito (2/2) et ses fondantes pétoncles péruviennes.
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The tiradito - a onion-free variant of the ceviche with fish cut into sashimi slices - is the perfect example of the influence of Japanese immigration on Peruvian cuisine. The key element of this dish is la leche de tigre (tiger milk), a little juice in which the fish and/or seafood are soaked. This acidic, spicy and salty blend with a good taste of the sea is a delight to be enjoyed with a teaspoon! 
At Gastón, we tasted the Andino tiradito (1/2) made with trout, avocado, quinoa and artichoke leche de tigre, as well as the Chucuito tiradito #lamar#lamarcebicheria#gastonacurio#gastonacuriotiradito#tiradito#seafooddish#lechedetigre#peruvianfood#peruviancusine#foodinperu#comidaperuana#worldfood#foodtravelblogger#rerestauranteslima#limarestaurant#foodie#cuisinedumonde#vivelabonnebouffe#cuisineperuvienne#cuisineduperou
  • Le tiradito - une variante sans oignons du ceviche dans laquelle le poisson est coupé sous forme de sashimi - est le témoin parfait de l'influence de l'immigration japonaise sur la cuisine péruvienne. L'élément clé de ce plat est la leche de tigre (le lait de tigre), un petit jus dans lequel baigne le poisson et/ou les fruits de mer. Ce mélange à la fois acide, piquant et salé avec son bon goût de la mer est un délice à déguster à la petite cuillère !
    Chez Gastón, nous nous sommes régalés avec le tiradito Andino (1/2) réalisé avec de la truite, de l'avocat, du quinoa et du leche de tigre d'artichaut ainsi qu'avec le tiradito Chucuito (2/2) et ses fondantes pétoncles péruviennes.
    ---
    The tiradito - a onion-free variant of the ceviche with fish cut into sashimi slices - is the perfect example of the influence of Japanese immigration on Peruvian cuisine. The key element of this dish is la leche de tigre (tiger milk), a little juice in which the fish and/or seafood are soaked. This acidic, spicy and salty blend with a good taste of the sea is a delight to be enjoyed with a teaspoon!
    At Gastón, we tasted the Andino tiradito (1/2) made with trout, avocado, quinoa and artichoke leche de tigre, as well as the Chucuito tiradito #lamar #lamarcebicheria #gastonacurio #gastonacuriotiradito #tiradito #seafooddish #lechedetigre #peruvianfood #peruviancusine #foodinperu #comidaperuana #worldfood #foodtravelblogger #rerestauranteslima #limarestaurant #foodie #cuisinedumonde #vivelabonnebouffe #cuisineperuvienne #cuisineduperou
  • 11 0 8 November, 2019
  • Le ceviche est le plat emblématique du Pérou. Il a même été déclaré patrimoine culturel du pays en 2004. 
Caractérisé par sa fraîcheur acidulée et son goût légèrement piquant, ce délicieux met est réalisé à base de poisson crû ou de fruits de mer marinés dans du jus de citron vert, des oignons, du piment et de la coriandre fraîche. 
La Mar nous présente ici trois versions du ceviche : le ceviche de mérou (1/3) avec son traditionnel accompagnement de patates douces (camote), salade et gros grains de maïs typiques d'ici (choclo); le ceviche de conques noires venues des mangroves de Tumbes, une région du nord du Pérou (2/3) et le ceviche d'oursins d'Arequipa, le littoral du sud du pays (3/3).
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Ceviche is the emblematic dish of Peru. It was even declared a cultural heritage of the country in 2004. 
Characterized by its tangy freshness and slightly spicy taste, this delicious dish is made with raw fish or seafood marinated in lime juice, onions, chilli and fresh coriander. 
La Mar presents three versions of the ceviche: the grouper ceviche (1/3) with its traditional accompaniment of sweet potatoes (camote), salad and large grains of corn typical of the country (choclo); the black scallops ceviche from the mangroves of Tumbes, a region in northern Peru (2/3) and the urchins ceviche from Arequipa, the southern coast of the country (3/3).
#lamar#lamarcebicheria#gastonacurio#gastonacurioceviche#ceviche#gastonacuriocebiche#cebiche#seafooddish#choclo#camote#peruvianfood#peruviancusine#foodinperu#comidaperuana#worldfood#foodtravelblogger#rerestauranteslima#limarestaurant#foodie#cuisinedumonde#vivelabonnebouffe#cuisineperuvienne#cuisineduperou
  • Le ceviche est le plat emblématique du Pérou. Il a même été déclaré patrimoine culturel du pays en 2004.
    Caractérisé par sa fraîcheur acidulée et son goût légèrement piquant, ce délicieux met est réalisé à base de poisson crû ou de fruits de mer marinés dans du jus de citron vert, des oignons, du piment et de la coriandre fraîche.
    La Mar nous présente ici trois versions du ceviche : le ceviche de mérou (1/3) avec son traditionnel accompagnement de patates douces (camote), salade et gros grains de maïs typiques d'ici (choclo); le ceviche de conques noires venues des mangroves de Tumbes, une région du nord du Pérou (2/3) et le ceviche d'oursins d'Arequipa, le littoral du sud du pays (3/3).
    ---
    Ceviche is the emblematic dish of Peru. It was even declared a cultural heritage of the country in 2004.
    Characterized by its tangy freshness and slightly spicy taste, this delicious dish is made with raw fish or seafood marinated in lime juice, onions, chilli and fresh coriander.
    La Mar presents three versions of the ceviche: the grouper ceviche (1/3) with its traditional accompaniment of sweet potatoes (camote), salad and large grains of corn typical of the country (choclo); the black scallops ceviche from the mangroves of Tumbes, a region in northern Peru (2/3) and the urchins ceviche from Arequipa, the southern coast of the country (3/3).
    #lamar #lamarcebicheria #gastonacurio #gastonacurioceviche #ceviche #gastonacuriocebiche #cebiche #seafooddish #choclo #camote #peruvianfood #peruviancusine #foodinperu #comidaperuana #worldfood #foodtravelblogger #rerestauranteslima #limarestaurant #foodie #cuisinedumonde #vivelabonnebouffe #cuisineperuvienne #cuisineduperou
  • 13 2 8 November, 2019
  • People who love pasta are passionate people. No one said you have to eat the entire bowl, and the garlic bread is just for show. It’s nice to dunk it in the broth if you can afford the calories😂...
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This is my version of Linguine alle Vongole. Clams in a divine wine broth. The recipe can be found on page 9️⃣8️⃣ of my cookbook...
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I love pairing this dish with a crisp Fiano di Avellino or a Falanghina. They’re both delicious Italian white wines from Southern Italy...
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Who’s having pasta only? Pasta & wine? Wine only? Chime in‼️What other wines would you pair with this meal? 
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Happy cookin’ & sippin’‼️
𝒟ℴ𝓁𝒸ℯ 𝒢𝒾𝓃𝒶 🥂🥂
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To purchase my book:  Cᴜɪsɪɴᴇs, Cᴏʀᴋsᴄʀᴇᴡs & Cᴜʟᴛᴜʀᴇs: https://foodiewinelover.com/product/cookbook/ The link is on my profile. I will autograph it if you are in the US. ✍️📕....
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For all other countries, please check out Amazon in your area. ✍️✍️🍷🍷🍝🍝... #clams #seafooddish
  • People who love pasta are passionate people. No one said you have to eat the entire bowl, and the garlic bread is just for show. It’s nice to dunk it in the broth if you can afford the calories😂...
    ______________
    This is my version of Linguine alle Vongole. Clams in a divine wine broth. The recipe can be found on page 9️⃣8️⃣ of my cookbook...
    ____________
    I love pairing this dish with a crisp Fiano di Avellino or a Falanghina. They’re both delicious Italian white wines from Southern Italy...
    ______________
    Who’s having pasta only? Pasta & wine? Wine only? Chime in‼️What other wines would you pair with this meal?
    ______________
    Happy cookin’ & sippin’‼️
    𝒟ℴ𝓁𝒸ℯ 𝒢𝒾𝓃𝒶 🥂🥂
    ______________
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    ___________
    To purchase my book: Cᴜɪsɪɴᴇs, Cᴏʀᴋsᴄʀᴇᴡs & Cᴜʟᴛᴜʀᴇs: https://foodiewinelover.com/product/cookbook/ The link is on my profile. I will autograph it if you are in the US. ✍️📕....
    _____________
    For all other countries, please check out Amazon in your area. ✍️✍️🍷🍷🍝🍝... #clams #seafooddish
  • 337 108 8 November, 2019
  • Is it #salmontuesday already? Okay I made that up but for good reason. Decided to cook up some #salmon and #shrimp along with some yellow squash for a quick healthy meal using combination of @voraciousmarket products which were very flavorful. Cooked these on my @kochcookware #ironskillet on the @blazeoutdoorproducts and below is how this cook went down for reference. Thanks again for all the continued support 🙏😃
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✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳
Follow me @bluetravelz 🌊🏄
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1. Seasoned one filet with the voracious market chili salt and the one other filet with Cajun blend. 
2. I set up koch cookware with tablespoon on EVOO and slice of butter on pan. 
3. Then place salmon skin side down and cooked on medium-high until internal temp reached 140. 
4. Then glazed salmon with sweet fish sauce vinaigrette and waited for internal temp to reach 145 and served with shrimp marinated in hot sauce and some yellow squash seasoned Italian dressing. Was certainly fun flavorful meal and hope everyone is enjoying their Tuesday 🤙😃 Swipe left 👈 to see few🔥 clips of this dish
  • Is it #salmontuesday already? Okay I made that up but for good reason. Decided to cook up some #salmon and #shrimp along with some yellow squash for a quick healthy meal using combination of @voraciousmarket products which were very flavorful. Cooked these on my @kochcookware #ironskillet on the @blazeoutdoorproducts and below is how this cook went down for reference. Thanks again for all the continued support 🙏😃
    .
    ✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳
    Follow me @bluetravelz 🌊🏄
    ✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳✳
    .
    1. Seasoned one filet with the voracious market chili salt and the one other filet with Cajun blend.
    2. I set up koch cookware with tablespoon on EVOO and slice of butter on pan.
    3. Then place salmon skin side down and cooked on medium-high until internal temp reached 140.
    4. Then glazed salmon with sweet fish sauce vinaigrette and waited for internal temp to reach 145 and served with shrimp marinated in hot sauce and some yellow squash seasoned Italian dressing. Was certainly fun flavorful meal and hope everyone is enjoying their Tuesday 🤙😃 Swipe left 👈 to see few🔥 clips of this dish
  • 290 114 5 November, 2019
  • *Thanksgiving Dungeness Crab Special* Want to make your Thanksgiving Dinner extra special? Add Fresh Dungeness Crab to the menu, as an appetizer, side dish or even main course. Order a 4 pack, 8 pack, 12 pack or 20 pack of Fresh, Live Dungeness Crab before November 25th and get 10% off your order with code 'Thanks4Crab'. We ship everywhere in the US (including AK and HI), to determine the shipping, just enter your ship to address and it will calculate for you before you order. 🦀 😋 #SeafoodThanksgiving #FreshCrab

Shop link in bio above or www.pacdream.com
  • *Thanksgiving Dungeness Crab Special* Want to make your Thanksgiving Dinner extra special? Add Fresh Dungeness Crab to the menu, as an appetizer, side dish or even main course. Order a 4 pack, 8 pack, 12 pack or 20 pack of Fresh, Live Dungeness Crab before November 25th and get 10% off your order with code 'Thanks4Crab'. We ship everywhere in the US (including AK and HI), to determine the shipping, just enter your ship to address and it will calculate for you before you order. 🦀 😋 #SeafoodThanksgiving #FreshCrab

    Shop link in bio above or www.pacdream.com
  • 80 5 5 November, 2019
  • We're always in the mood for a good seafood dish. Anyone else?
  • We're always in the mood for a good seafood dish. Anyone else?
  • 18 1 5 November, 2019
  • 🍜 Seafood Linguine special with local Cape Cod Steamers, Sea Scallops, PEI Mussels, and Naked Shrimp 🤤 … this dish is about as stacked as the 2007 Patriots.⁠⠀
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Make sure to swing by @SeaLevel_OysterBar in Salem to enjoy some delicious seasonal specials. 🍂✨
  • 🍜 Seafood Linguine special with local Cape Cod Steamers, Sea Scallops, PEI Mussels, and Naked Shrimp 🤤 … this dish is about as stacked as the 2007 Patriots.⁠⠀
    ⁠⠀
    Make sure to swing by @SeaLevel_OysterBar in Salem to enjoy some delicious seasonal specials. 🍂✨
  • 82 4 4 November, 2019
  • Cooking without 🔥 - The Snapper & Shrimp Ceviche is our favourite dish this week! 🙌 #onthemenu
  • Cooking without 🔥 - The Snapper & Shrimp Ceviche is our favourite dish this week! 🙌 #onthemenu
  • 105 6 4 November, 2019