Seafood Cold Plate Recipe

Inspired by 540 North

Time1h

Serves4

oysters, togarashi seared yellowfin tuna, marinated mussels, poached shrimp, scallop ceviche

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Ingredients

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Seafood

12 pieces Oysters

7.05 oz (200 grams) Yellowfin tuna

1 tsp togarashi seasoning

7.05 oz (200 grams) Mussels

7.05 oz (200 grams) Shrimp

7.05 oz (200 grams) Scallops

2 tbs ReaLime juice

1 tbs Cilantro

1 clove Garlic

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare Oysters

Shuck the oysters and set them aside on ice.

Seared Yellowfin Tuna

Season the yellowfin tuna with togarashi seasoning and sear in a hot pan with a bit of olive oil for 30 seconds on each side. Let it cool, then slice thinly.

Marinated Mussels

Steam the mussels until they open. Remove from heat and let cool. Mix lime juice, minced garlic, olive oil, cilantro, salt, and pepper in a bowl. Add the mussels to the marinade and let them sit for at least 30 minutes.

Poached Shrimp

Bring a pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and chill in ice water.

Scallop Ceviche

Thinly slice the scallops and marinate them in lime juice for 15-20 minutes until they become opaque. Season with salt, pepper, and cilantro.

Assembly

On a large platter, arrange the shucked oysters, seared tuna, marinated mussels, poached shrimp, and scallop ceviche. Serve with additional lime wedges and garnish with cilantro.