Poké, a Hawaiian snack, is essentially a jazzed up fish tartar.

This ceviche recipe from Cooking the Catch by Dave “Pops” Masch is perfect for Vineyard bay scallops. The marinade of orange, lemon, and lime juices firms up the scallops a bit and brings a bright acidity.

For his dish, Manson, a private chef on the Island, said he “wanted to see beach plums presented in a completely different way."

Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice.

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.

Quick-pickling couldn't be easier.

A crisp quesadilla with great fall flavors makes a delicious supper for two with a bowl of soup.

Chef Nathan Gould of Water Street Restaurant at the Harbor View Hotel in Edgartown says his fluke crudo is a very refreshing appetizer for a Vineyard summer evening. “Enjoy with a vinho verde or any easy-drinking citrus-forward wine,” he adds.

One of Edgartown’s newest hot spots shares a recipe for fried calamari, thanks to chef Jeremy Davis.

Claire unpacked the grocery bags and the menu began to take shape. She’d whirl the smoked clams and mussels with mascarpone cheese in the food processor to make a dip to eat by the fire.