Eye Candy: Ceviche as Art

Eleven Madison Park's Daniel Humm, who earned four stars from the New York Times last year, served this elegant diver scallop ceviche with fennel, yuzu, and rhubarb at a Beard House dinner last month. Click here to see more photos of the stunning menu. (Looking for an easy ceviche that you can make at home? Check out Monday's recipe.)

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