Local L'a Crudo Recipe

Keep fish and shrimp cold until ready to use. Using a very sharp knife, cut the sashimi-grade fish into 1/4-inch (6 mm) dice. If using scallops, slice into medallions. Cut shrimp into 1/4-inch pieces. Place all seafood in a chilled mixing bowl and set on ice if available.

Pat the seafood lightly with paper towel to remove excess moisture; do not over-dry—just remove surface water so the citrus can penetrate evenly.

In a separate bowl combine fresh lime juice and lemon juice. Whisk in 3 tablespoons extra-virgin olive oil until slightly emulsified.

Add sea salt and freshly ground black pepper to the citrus mixture and taste; the citrus should be bright but balanced (adjust salt as needed).

Add the finely minced shallot, minced garlic, thinly sliced red chili, and grated ginger to the citrus marinade. Stir to combine and let sit for 2–3 minutes to mellow the raw aromatics.

Pour the aromatic citrus marinade over the prepared seafood. Gently fold the seafood with a rubber spatula until evenly coated. Let the mixture sit at room temperature for 6–8 minutes to 'cook' slightly in the acid; if you prefer firmer texture, refrigerate for up to 20 minutes instead. Do not marinate longer than 30 minutes for delicate fish.

While the seafood is marinating, assemble the accents: thinly shave fennel, seed and very thinly slice the cucumber, dice the avocado and dress the avocado lightly with a pinch of salt and 1/2 teaspoon lime juice to prevent browning. Supreme the grapefruit segments and reserve any juices.

Toss the shaved fennel and cucumber together and season very lightly with a pinch of salt and a few drops of the reserved grapefruit juice to add brightness.

After the seafood has marinated, fold in the chopped cilantro, torn basil, and sliced chives. Taste and adjust seasoning—add a touch more salt, pepper, or citrus if needed. Stir in 1 teaspoon finishing olive oil.

Arrange a bed of fennel-cucumber mix on chilled plates. Spoon the marinated seafood onto the bed. Scatter avocado dice and grapefruit segments around and over the seafood for contrast.

Garnish with microgreens (if using), sprinkle black sesame seeds over the dish, and finish with a few extra torn basil leaves. Serve immediately with toasted country bread slices or crackers to scoop the crudo.