Pyrslane Platter* Recipe

Keep tuna chilled until ready to use. Dice the sushi-grade tuna into 1/2" cubes and transfer to a chilled bowl.

Whisk together lime juice, olive oil, soy sauce, grated ginger, chili oil, and sea salt in a small bowl until combined.

Pour dressing over diced tuna and toss gently to coat. Taste and adjust salt or lime as needed. Chill for 5–10 minutes—do not marinate more than 20 minutes or fish will firm up too much.

Just before plating, sprinkle microgreens or cilantro on top.

Prepare a simple mignonette: combine red wine vinegar, minced shallot, and cracked black pepper. Stir and let rest while you shuck oysters so flavors meld.

Shuck oysters carefully over a bowl (retain oyster liquor). Arrange oysters on a bed of crushed ice on the serving platter to keep them cold.

Spoon a small amount of mignonette onto each oyster or serve the mignonette in a small bowl alongside. Provide lemon wedges for squeezing.

Flake the bluefish into small pieces, removing any bones. In a bowl, combine softened cream cheese, sour cream, mayonnaise, and lemon juice until smooth.

Fold in flaked bluefish, chopped capers, and chopped dill. Season with black pepper to taste. If mixture is too thick, add 1–2 teaspoons water or extra lemon juice to loosen slightly.

Transfer dip to a small serving bowl and chill briefly (10 minutes) or serve at cool room temperature. Garnish with a small sprig of dill or extra capers.

Using a very sharp knife, halve the scallops horizontally or slice thinly so pieces are translucent. Place the scallop slices in a shallow bowl.

Whisk lime juice with a pinch of sea salt until salt dissolves. Pour lime juice over the scallops, pressing gently so juice covers them. Let sit 5–8 minutes—lime will lightly 'cook' the surface.

Add thinly sliced serrano or jalapeño (adjust quantity to heat preference), sliced cucumber, and chopped cilantro to the scallops. Stir gently to combine and finish with a drizzle of olive oil.

Taste and adjust salt or more lime if needed. Keep chilled until plating—do not marinate longer than 15 minutes or scallops will become too firm.

Open the sardine cans and drain slightly if excess oil. Arrange sardines on a small plate.

Sprinkle with lemon zest and a light crack of black pepper. Optionally flake sardines and serve with a small smear of softened butter on crackers.

Arrange crackers on the platter near dips and tinned fish so guests can pair as they like.

Place cornichons and pickled red onions in small bowls or piles so they’re easy to spoon onto crackers or fish.

Place the chilled bowls/plates of tuna crudo, bluefish dip, scallop aguachile, and sardines onto a large serving board or platter, leaving space for oysters on crushed ice.

Nestle the 12 oysters on crushed ice and position crackers and pickles nearby for balance and color.

Spoon the ounce of caviar into a tiny dish and place prominently on the platter with a mother-of-pearl or non-metal spoon (to avoid metallic taste).

Garnish dollops of caviar with snipped chives. Scatter microgreens or extra lemon wedges around platter for freshness and visual appeal.

Serve immediately with small spoons for dips and oysters, providing napkins and a cold beverage on the side.