Raw Fish Platter Recipe

Inspect and Chill

Ensure all fish are sushi-grade and very fresh. Keep the fillets chilled on ice or in the coldest part of the refrigerator until ready to slice. Pat dry with paper towel before cutting.

Portion & Slice

Using a very sharp knife, trim any remaining connective tissue. Slice tuna and salmon across the grain into 1/4-inch thick slices for sashimi-style presentation. Cut tsipoura and lethrini into slightly thinner 1/8–1/4-inch slices suitable for ceviche or sashimi. Arrange each fish on separate chilled plates or sections of a large platter.

Combine the fresh lime juice, lemon juice, orange juice (if using), olive oil, salt and pepper in a non-reactive bowl and whisk to emulsify. Taste and adjust salt — the marinade should be bright and slightly salty to season the fish.

Partial Cure (for white fish)

Place the tsipoura and lethrini slices in the marinade and leave to lightly cure for 4–8 minutes depending on thickness (shorter for very thin slices). Drain the marinade and transfer the lightly cured white fish to the platter. Note: tuna and salmon are generally served raw; do not fully cure them unless desired.

Finish for Tuna & Salmon (optional)

If you prefer a touch of acid on the tuna and salmon, lightly brush or sprinkle 1 teaspoon of the marinade over their slices just before serving — do this no more than 1–2 minutes beforehand so the texture remains raw.

Scatter the thinly sliced red onion and cucumber near or over the cured white fish. Sprinkle minced garlic sparingly over the platter (a little goes a long way). Distribute the chopped cilantro and optional jalapeño slices evenly among the four fish sections so each fish has a bit of herb and chili.

Marinate Onion (optional)

If you prefer milder onion, briefly toss the red onion slices in 1 tablespoon of the lime juice and let sit for 5 minutes, then drain and place on the platter.

If using smoked olive oil or a drop of liquid smoke, very lightly drizzle over the salmon and tuna slices (about 1/4 teaspoon each) to impart a gentle smoky note — don’t overdo, as it will overpower delicate fish.

Sprinkle toasted sesame seeds over all fish sections for texture. Arrange microgreens or baby arugula in the center of the platter as a fresh bed, and place thin lemon or lime wedges around the edge for squeezing.

Serve the platter with crispy wonton chips or toasted baguette slices on the side. Provide small bowls with extra lime wedges, soy sauce, or a mild dipping sauce (ponzu or a citrus-soy mix) if diners want additional seasoning.

Serving Notes

Serve immediately while fish are cold and the cured white fish is freshly marinated. Recommend one to two slices of each fish per person for a 2–4 person plate; replenish ice under the platter if left out for more than 15–20 minutes.