A refreshing seafood salad from South America. Raw sushi-grade fish is marinated in citrus juices. The acidic citrus juice “cooks” the fish!
The way my dad always made it, topped with paprika and olive oil. Properly pronounced WHO-moose, not “HUH-muss” by the way!
Better than pumpkin (and a bit more labor-intensive but worth it)!
Homemade with rosewater, pistachios and saffron!