Raw Oysters Recipe

Shuck and Chill

Scrub oyster shells under cold running water. Using an oyster knife, insert at hinge, twist to pop, run the knife under the top shell to detach, then slide knife under oyster to detach from bottom shell, leaving oyster in the half shell with its liquor. Arrange crushed ice or cubed ice on a large platter. Nestle oysters on the ice to keep cold. Keep refrigerated until ready to serve, up to 2 hours.

Just before serving, pat oysters lightly to remove excess water from shells but leave their liquor for flavor. Place lemon wedges on the platter.

If octopus is not pre-cooked: simmer cleaned octopus in salted water with a bay leaf and a slice of onion for 45–60 minutes until tender, then chill and slice thin across the grain. (If already cooked, proceed to next step.)

Combine lime juice, lemon juice, olive oil, and sea salt in a non-reactive bowl. Add the thinly sliced octopus, red onion, cilantro, and minced jalapeño. Toss gently to coat. Let marinate 10–15 minutes in the refrigerator so the citrus brightens flavors but does not over-toughen the octopus.

Adjust seasoning with salt and a pinch of black pepper. Transfer to a small serving bowl; garnish with a few cilantro leaves or microgreens just before placing on the platter.

Use only sashimi-grade Chilean sea bass and keep it very cold. Place the diced sea bass in a non-reactive bowl. Add the lime juice and sherry vinegar and toss gently to coat. Let sit 6–8 minutes—just long enough for the acid to 'cook' the surface while leaving the center tender.

Fold in diced red bell pepper and scallions. Drizzle the olive oil, season with salt and cracked black pepper, and taste. If desired, allow another 2–4 minutes for flavors to meld, then transfer to a chilled serving dish.

In a small bowl combine ketchup, prepared horseradish, Worcestershire sauce, lemon juice, and hot sauce if using. Taste and adjust horseradish for heat and lemon for brightness. Chill until service. Place extra prepared horseradish in a separate small bowl for guests who want a stronger kick.

Combine the minced shallot with sherry vinegar and champagne vinegar in a small bowl. Add the coarse cracked black pepper and sea salt. Let rest 10–15 minutes so the shallot softens and flavors marry. Stir in the optional olive oil just before serving to round the acidity.

Arrange the chilled oysters on the ice bed on a large platter. Place the octopus ceviche and Chilean sea bass ceviche in small chilled bowls and set them on the platter between the oysters. Add small bowls for cocktail sauce, extra horseradish, and sherry mignonette. Scatter lemon wedges and saltines around the platter. Sprinkle a light pinch of coarse sea salt near the crackers and garnish ceviche bowls with microgreens or parsley.

Serve immediately, instructing guests to spoon a little mignonette or cocktail sauce over oysters as desired, or enjoy ceviche with a cracker. Leftovers of ceviche should be kept refrigerated and consumed within 24 hours.