Click here to read my latest guest post at the lovely Edinburgh Foody website where I talk about all things cured, smoked and pickled. Fish and shellfish have been preserved in these traditional ways for centuries and it's still a delicious way to enjoy seafood in modern times.

There's also a winter scallop ceviche recipe for you to try!

Thanks again to the team at Edinburgh Foody for featuring this recipe. Be sure to check out their website to sign up for their essential newsletter and social media updates.