Raw Bar Bites Recipe

Chill and arrange

Fill a large shallow platter with crushed ice and a layer of seaweed or rock salt to stabilize shells. Place shucked oysters on the half shell atop the ice, spacing evenly. Keep oysters chilled until serving.

Set out lemon wedges and hot sauce in small bowls alongside the oysters for guests to add to taste.

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, salt and pepper. Taste and adjust heat or horseradish level. Chill until service (can be made several hours ahead).

Whisk together finely chopped shallot, red wine vinegar, cracked black pepper, sea salt and chopped chives. Let rest at least 15 minutes so flavors meld. Keep chilled and serve spooned over oysters sparingly.

Place the diced sushi-grade white fish in a nonreactive bowl and pour the fresh lime juice over it, ensuring the fish is mostly submerged. Stir in diced red onion, jalapeño, chopped cilantro and 1/4 tsp sea salt. Cover and refrigerate 20–30 minutes, until fish appears opaque and 'cooked' by the acid but still tender.

Just before serving, fold in the diced avocado gently to avoid mashing; adjust seasoning with remaining 1/4 tsp salt if needed. Spoon the ceviche into mini tasting spoons or cups, one portion per spoon. Garnish each with a tiny cilantro leaf or microgreen.

In a bowl combine diced ahi tuna, soy sauce, sesame oil, chopped scallion and toasted sesame seeds. Mix gently to coat without breaking up the cubes. Taste and adjust seasoning—add a few drops more soy or a pinch of salt if needed.

Slice the cucumber into 12 even rounds (about 1/4 inch thick). Pat cucumber slices dry with a paper towel to prevent sogginess. Mound a small tablespoon of tuna tartare onto each cucumber round. Top each with a small piece of pickled ginger and a microgreen if using.

Mix the softened cream cheese with lemon zest until smooth. Taste and add a pinch of salt if desired.

Spread a thin layer of the lemon cream cheese on each blini or toasted rye round. Fold or drape a piece of smoked salmon on top, add a few capers and finish with a small dill sprig. Arrange on a platter.

Arrange all prepared items on a large service board or separate platters: oysters on the ice bed with cocktail sauce and mignonette nearby, ceviche spoons lined up, cucumber-tuna rounds on a separate plate, and smoked salmon blinis. Place crackers, cocktail forks, oyster knives and napkins for guests.

Serve immediately while oysters and ceviche are chilled and tuna/toppings are cool. Leftover raw fish should be consumed within the same day; refrigerate any unused components.