Restaurants›Lighthouse By 540›Seafood Cold Plate Recipe

Seafood Cold Plate Recipe

Inspired by Lighthouse By 540
Time1h
Serves4

oysters, togarashi seared yellowfin tuna, marinated mussels, poached shrimp, scallop ceviche

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Ingredients

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Oysters

Togarashi Seared Yellowfin Tuna

Marinated Mussels

Poached Shrimp

Scallop Ceviche

Method

Oysters

1

Prepare Oysters

Shuck the oysters and serve them on ice with lemon wedges on the side.

Togarashi Seared Yellowfin Tuna

2

Sear Tuna

Rub the tuna steak with togarashi seasoning. Heat olive oil in a skillet over medium-high heat. Sear the tuna for about 1-2 minutes on each side until cooked to your liking. Slice thinly and drizzle with soy sauce.

Marinated Mussels

3

Marinate Mussels

In a pot, steam the mussels in a small amount of water until they open. Remove from heat, and in a bowl, mix red wine vinegar, garlic, parsley, olive oil, salt, and pepper. Combine with the mussels and let marinate for at least 30 minutes.

Poached Shrimp

4

Poach Shrimp

In a large pot, bring water, lemon juice, and Old Bay seasoning to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove and cool in ice water.

Scallop Ceviche

5

Prepare Ceviche

In a bowl, combine scallops and lime juice. Let marinate for 30 minutes. Add red onion, cilantro, and salt, tossing gently to combine.