This fusion version of ceviche is “cooked” with fresh Thai lime juice, although if you have calamansi juice, use that instead. Of course, the seafood is not actually cooked, but if you leave it marinating long enough, the texture and colour change so that it looks cooked – the scallops turn from opaque to off-white while the shrimp become white/pink. In addition to the lime juice, the ceviche is flavoured with fish sauce, garlic, shallot, bird’s-eye chilli and fresh coriander. It is then served...