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Eye Candy: Ceviche as Art

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jbfauthor

June 16, 2010

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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.)