Tier One Recipe

Prepare oysters

Keep shucked oysters on a bed of crushed ice until service. Right before serving, spoon a small amount of mignonette (see Mignonette section) onto each oyster or leave mignonette on the side.

Cook mussels

In a wide pot, heat 1 tbs olive oil over medium heat. Add half the minced garlic and half the shallots; cook 30 seconds until fragrant. Add 120 ml white wine and bring to a simmer. Add cleaned mussels, cover, and steam until shells open, about 5–7 minutes. Discard any mussels that remain closed. Remove mussels to a bowl; reserve cooking liquid.

Cook shrimp

Bring a pot of salted water to a simmer (approx. 2 tsp kosher salt per 2 liters). Add shrimp and cook 1.5–2 minutes until pink and just cooked through. Transfer to an ice bath to stop cooking, then drain. Toss shrimp with 1 tbs olive oil and a pinch of salt and cracked pepper. Keep chilled for serving or warm briefly in garlic-butter (see next).

Optional warm shrimp in garlic-butter

Melt butter in a skillet over medium heat. Add remaining garlic and shallots; cook 30 seconds. Add shrimp and toss 1 minute until warmed; finish with a squeeze of lemon and 1 tbs chopped parsley (or cilantro).

Combine the 300 g diced white fish in a non-reactive bowl with 120 ml fresh lime juice and 30 ml orange juice. Add half the thinly sliced red onion, 1/2 the chopped cilantro, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the diced tomato. Mix gently to coat. Cover and refrigerate for 20–30 minutes until fish looks opaque and 'cooked' through. Taste and adjust acidity or salt. Right before serving, fold in 1 tbs minced jalapeño and 1 tbs olive oil. Serve chilled on crushed ice with cilantro garnish and lemon wedges.

In a bowl combine the 300 g diced ahi with 3 tbs soy sauce, 1 tbs rice wine vinegar, 1 tsp sesame oil, 1 tbs finely minced shallot, 2 tbs sliced scallions, 1/2 cup diced cucumber, 1 tsp toasted sesame seeds, and 1/4 tsp crushed red pepper flakes. Gently toss to coat and refrigerate for 5–10 minutes to marry flavors. Finish with remaining chopped cilantro and serve chilled on a bed of crushed ice or in small bowls with crackers or crostini.

Combine 60 ml red wine vinegar with 2 tbs finely minced shallot, 1 tsp freshly ground black pepper, and 1 tsp fine sea salt in a small bowl. Stir and let sit at least 10 minutes for flavors to develop. Keep chilled. Spoon small amounts over oysters or serve in a small ramekin alongside.

Whisk together 120 ml ketchup, 2 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice, and 1 tsp hot sauce until smooth. Adjust horseradish and hot sauce to taste. Chill until service; serve with chilled shrimp.

Arrange crushed ice on a large serving platter or individual plates. Place oysters on the half shell on the ice bed. Pile mussels in a shallow bowl or nestle them on the ice; spoon some reserved cooking liquid over them for moisture. Place chilled shrimp in a bowl with house cocktail sauce alongside. Present ceviche and ahi poke in small bowls or spoons on the ice. Garnish the entire platter with lemon wedges, capers, microgreens or dill, and a sprinkle of toasted sesame seeds. Provide crackers or crostini on the side.

Serve immediately. Provide small forks, spoons, and napkins. Leftovers: refrigerate seafood separately in airtight containers and consume within 24 hours for ceviche/poke and 48 hours for cooked shellfish.