Clark's Austin Crudo Plate Recipe

Chill and slice

Keep fish and scallops cold until just before slicing. Pat the tuna, salmon and scallops dry with paper towels. Trim away any sinew. Using a very sharp knife, slice tuna and salmon into 1/4-inch thin slices on a diagonal. Slice scallops horizontally into 1/4-inch medallions. Arrange slices on a chilled plate in a single layer or in small overlapping clusters, leaving room for separate dressings.

In a small bowl whisk together the extra-virgin olive oil (3 tbs), fresh lime juice (3 tbs), fresh orange juice (1 tbs), soy sauce (1 tsp) and toasted sesame oil (1/2 tsp) until emulsified. Taste and adjust acidity or salt: add a little more lime if you prefer brighter, or a touch more soy for saltiness.

In a separate small bowl combine the minced shallot (1/2), minced jalapeño (1/2), chopped cilantro (2 tbs) and sliced chives (1 tbs). Stir in the flaky sea salt (1 tsp) and black pepper (1/4 tsp). Let sit 5 minutes to soften the shallot and allow flavors to meld.

Spoon about two-thirds of the citrus-vinaigrette into the shallot-cilantro mixture and stir gently. Drizzle a small portion (about 1 tbs) of the vinaigrette mixture over the arranged tuna slices, another small portion over the salmon, and a light brush over the scallop medallions. Reserve remaining vinaigrette for finishing the plate. Be sparing so the fish remains 'crudo'—you want a glossy coating, not a pool of dressing.

Scatter the toasted sesame seeds (1 tsp) across the three seafood portions. Dot pickled red onion (2 tbs) strategically across the plate for brightness. Add thin cucumber ribbons (1/2 cup) near the seafood as a cool textural component. Sprinkle microgreens or baby cilantro (1/4 cup) over the plate. If using, lightly dust very small amount of cotija (1 tbs) in a corner and add a few drops (use sparingly) of smoked jalapeño oil or liquid smoke (1/4 tsp) over the tuna to impart an Austin smoky accent.

Serve immediately with tortilla or plantain chips (12 each) to scoop the crudo. Provide extra vinaigrette on the side. Encourage diners to combine a bit of each seafood, cucumber ribbon and pickled onion on a chip for a contrast of textures and flavors.