Paradise Platter Recipe

Poach shrimp

Fill a large pot with 6 cups water. Add kosher salt, bay leaf, half the sliced lemon (squeeze remaining into water), and bring to a gentle simmer. Add the shrimp and poach until just opaque and pink, 2–3 minutes depending on size. Do not overcook.

Prepare ice bath: while shrimp cook, fill a bowl with ice and cold water. When shrimp are cooked, immediately transfer them with a slotted spoon to the ice bath to stop cooking. Chill for 3–5 minutes.

Drain and serve: drain shrimp well, pat dry, arrange on platter around a small bowl of cocktail sauce. Garnish with lemon wedges. Keep chilled until serving.

Marinate and seed

Pat tuna dry and brush both sides with soy sauce and sesame oil. Season with black pepper. Spread sesame seeds on a plate and press tuna into seeds to coat all sides evenly. Let rest 5 minutes at room temperature.

Sear tuna

Heat a heavy skillet (preferably cast iron) over high heat until smoking. Add neutral oil and swirl. Sear tuna 30–45 seconds per side for rare (adjust time for desired doneness). Use tongs to sear edges briefly so seeds toast evenly. Remove to a cutting board and rest 2 minutes.

Slice and plate: slice tuna thinly across the grain. Fan slices on the platter next to pickled ginger and a small dollop of wasabi paste and an extra ramekin of soy for dipping.

Prepare fruit: peel and slice mango into thin fans. Halve strawberries and remove any tough stems. Arrange mango slices, grapes and strawberries in a visually appealing cluster on the platter.

Cheese: bring brie and cheddar to room temperature (20–30 minutes before serving). Place brie whole or partially sliced and arrange cheddar slices nearby. Drizzle honey over brie or serve honey in a small spoon alongside.

Garnish fruit & cheese with a few microgreens for color.

Arrange crackers or baguette slices in stacks or a fan on the platter. Place mixed olives in a small bowl and roasted nuts in another. Scatter lemon wedges and microgreens to fill gaps and add brightness.

Assembly: On a large serving board or platter, arrange each section—shrimp cocktail with sauce, seared tuna slices with wasabi and ginger, fruit and cheese cluster, and crackers/olives/nuts—leaving space between components so guests can easily take items. Chill shrimp portion until serving, serve tuna at room temperature or slightly warm.