Today, we are heading back out to sea because there was no way we could fit all things fish and seafood into one episode. Think of this episode as the sister conversation to our recent fish episode. For me, seafood has usually been a ‘restaurant meal,’ but as usual, Jody and Kirstie have removed the intimidation factor, and now I’m ready to cook seafood in my own kitchen. Jody and Kirstie share their favourite recipes and tips for scallops, shrimp cocktail, and mussels, and they also share some of their favourite ceviche stories from Mexico and Peru.In this episode, each seafood has a story, and you won’t want to miss a single one.In this episode, you will learn:Why frozen at sea scallops are often a better choice in Ontario, and how to tell when they are perfectly cookedHow to retire the frozen shrimp ring and make simple, flavourful shrimp cocktail at homePractical tips for buying, cleaning, and cooking mussels, and how the sauce more or less makes itselfReal world ideas for seafood boils, kitchen parties, and feeding a crowd with one big potTravel stories from Peru and Mexico that bring ceviche, leche de tigre, and coastal seafood culture to lifeA quick primer on how acid “cooks” seafood in ceviche, and why freshness matters so muchWhy oysters, mussels, scallops, and shrimp all feel so communal when you share them around a crowded tableChef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.