quails eggs strike the right balance between egg and seasoning, nice with a good quality chilled sherry. As part of a starter I cooked for a lady the other evening, I had a ceviche component. I used Scallops, very thinly sliced almost like sashimi. Given the delicate sweet flavour of scallops, I reccommend reducing the curing/marinating time substantially. 30.60 minutes. I prefer the trio of citrus generally, but on this occasion ommitted the Lime and went with just lemon and orange, so as to lessen the sharpness in compliment to the scallop. I served this with a perfectly cooked (if I do say so myself) seared king scallop to present an interesting mixture between textures, temperatures and flavour. The whole dish combined a deep fried breaded mix of salmon and smoked salmon, with the two scallop components, some minature roasted cauliflower and a lemon aioli. Sounds like it may not all go, but trust me it did. that said my balancing could have been a fluke... I've never eaten conch, sounds interesting although I'm not that keen on snails (I don't eat butter but I've had them in Italy cooked in tomato sauce). Sounds a bit like octopus as in you can either cook it fast or cook it slow, is that correct? Moving off at a tangent I use those baby frozen squid (that come in boxes) and marinade them in a pineapple and chilli salsa (there are other things in there as well but they are the big