O.d.b. Platter Recipe

Make the classic shallot mignonette

In a small bowl combine the finely minced shallots (2 tbsp), red wine vinegar (2 tbsp), 1 tsp granulated sugar and 1/2 tsp flaky sea salt. Stir and let rest for at least 15 minutes at room temperature to mellow. Taste and adjust balance of sugar and vinegar. Keep chilled until serving.

Prepare ponzu/soy dipping

In a small bowl mix soy sauce (4 tbsp) with ponzu (3 tbsp) and 1 tsp rice vinegar for brightness. Reserve a small dish with a dab of wasabi paste (1 tsp) on the side for sashimi bites.

Prepare horseradish cocktail

Place prepared horseradish cocktail sauce in a small serving bowl. Keep chilled.

Citrus and finishing oil

Cut lemons and limes in half (3 each). Combine remaining rice vinegar (used above 4 tbs total — if you used 1 tsp earlier, adjust) with 2 tbsp extra-virgin olive oil and a pinch of black pepper to make a light dressing for scallop ceviche and cucumber rounds. Reserve grapefruit segments if using.

Chill the serving platter

Pile crushed ice (6 cups) on a large shallow platter or individual serving plates to create a cold bed for the raw seafood. Work quickly to keep seafood chilled.

Arrange oysters and clams

Shuck oysters and clams if not already shucked, leaving them on their half shell and draining any excess shell liquor onto the ice to keep them moist. Arrange 12 oysters and 8 clams in groups on the ice bed. Place small ramekins nearby with the shallot mignonette and lemon wedges.

Prepare sashimi slices

Using a very sharp knife, slice the sushi-grade ahi tuna (8 oz) and salmon (6 oz) into thin sashimi pieces. Fan pieces attractively on the chilled bed or on cucumber rounds. Place small dishes with ponzu/soy and wasabi next to these sashimi piles.

Scallop ceviche bites

Thinly slice sea scallops (6 oz) and toss gently with 2 tbsp rice vinegar, a squeeze of lime (about 1/2 lime), a pinch of salt and 1 tsp extra-virgin olive oil. Allow to macerate for 5–8 minutes (this 'cooks' the scallop slightly). Spoon scallop bites into small spoons or half-shells and arrange on the platter.

Shrimp and salad components

Arrange the 12 chilled jumbo shrimp (peeled, tails on) near a ramekin of cocktail sauce. Place 1 cup chilled seaweed salad and the cucumber rounds and microgreens (if using) as garnish and palate cleansers around the seafood. Sprinkle 2 tbsp sliced chives over the sashimi and scallops.

Final seasoning and finishing touches

Lightly squeeze lemon and lime wedges over the oysters and clams at the table if desired. Sprinkle a little flaky sea salt and freshly ground black pepper over the sashimi and cucumber rounds. Drizzle any remaining citrus-olive oil blend on the cucumber rounds and microgreens. Garnish with grapefruit segments if using.

Serve immediately with toasted baguette slices and sea salt crackers. Provide small forks, oyster knives (for shucked oysters already on shell, otherwise pre-shuck), spoons for ceviche bites, napkins and a bowl for shells. Keep platter on ice while serving and discard any raw seafood left out at room temperature after 2 hours (1 hour if ambient temperature is above 90°F/32°C).

Food safety: Use only sushi- or sashimi-grade fish from a trusted supplier. Keep seafood refrigerated until just before plating. If serving to pregnant people, young children, elderly or immunocompromised guests, recommend cooked options (shrimp only) rather than raw shellfish or sashimi.