Seafood Favorites Recipe

Prepare serving bed

Pack a wide, shallow serving platter with crushed ice to create a stable chilled bed for the oysters.

Shuck and arrange oysters

If oysters are not already shucked, hold each oyster with a towel, insert an oyster knife at the hinge, twist to pop, cut the top shell away, and sever the muscle from the bottom shell. Rinse any grit, then place each oyster, half shell down, on the ice. Arrange 12 oysters evenly.

Mignonette & garnishes

Spoon about 1/4 tbs of mignonette onto each oyster or serve the 3 tbs in a small ramekin for guests to add. Place lemon wedges on the platter and provide hot sauce for those who want heat.

Serve immediately on the chilled ice bed so oysters stay cold. Instruct diners to squeeze lemon, add mignonette or a drop of hot sauce, and slurp from the shell.

Combine seafood and citrus

In a non-reactive bowl, combine the diced white fish and chopped cooked shrimp. Pour the fresh lime and lemon juice over the seafood so pieces are mostly submerged. Cover and refrigerate for 20–30 minutes, or until the fish appears opaque and 'cooked' by the acid. Stir gently once or twice during marination.

Add vegetables and seasoning

After the fish has 'cooked' in citrus, add the finely diced red onion, chopped jalapeño, seeded diced tomato, chopped cilantro, 1 tsp olive oil, 3/4 tsp sea salt, and 1/4 tsp black pepper. Gently fold to combine. Taste and adjust salt or citrus as needed.

Chill briefly and serve

Return the ceviche to the refrigerator for 10 minutes to let flavors meld. Spoon onto a chilled serving bowl or individual dishes and serve with tortilla chips or tostadas. Provide extra lime wedges if desired.

Prepare tuna

Using a very sharp knife, slice the sushi-grade ahi tuna into thin 1/8–1/4 inch slices and arrange them in a single layer on a chilled plate.

Dress the crudo

Whisk together grapefruit juice, lime juice, and 1 tsp olive oil. Drizzle this mixture evenly over the arranged tuna slices — you want a light coating, not to drown the fish. Allow to rest 2–3 minutes so the citrus lightly cures the tuna.

Finish and garnish

Sprinkle 1/2 tsp finishing salt across the tuna, drizzle optional 1/2 tsp chili oil in a few small dots if using, and scatter microgreens or baby arugula over the top. Serve immediately while chilled.