Raw Bar Station Recipe

Shucking and presentation

Keep oysters and clams cold until service on a thick bed of crushed ice. Using an oyster knife and towel, hold the shell in a towel, insert the knife at the hinge, twist to pop open, cut the top muscle and remove top shell. Run the knife under the oyster to free it from the bottom shell while retaining its liquor. Rinse any coarse shell fragments quickly under cold running water if necessary, but avoid washing away liquor. Place each oyster and clam on the half shell on the crushed ice so they sit level and stable. Arrange lemon wedges nearby.

Tip: Work in batches and place shucked shellfish on a tray set over ice to keep cold. Keep shells covered with a damp towel between batches to prevent drying.

Shrimp prep

If shrimp are precooked and chilled, keep them refrigerated until service. Arrange on a shallow tray over crushed ice. For large presentation, spiral shrimp tails over the edge of small ramekins of sauce or directly on the ice bed, tails visible for guests.

Tuna ceviche (quick chill finish)

Combine diced ahi tuna with 3/4 cup citrus soya ponzu (reserve remaining for serving), 1 tbs chopped chives and 1/4 tsp freshly cracked pepper in a bowl. Toss gently and immediately transfer to an ice bath (bowl set in ice water) to keep below 40°F while holding for service. Keep covered and chilled; portion into small spoons or bowls just before serving.

Classic mignonette

Make the mignonette by combining 1 1/2 cups red wine vinegar, 1/2 cup finely minced shallot, 2 tsp cracked black pepper, and 1/2 tsp fine sea salt. Mix and chill for at least 1 hour to let flavors meld. Transfer to small serving bowls and keep chilled on ice.

Horseradish cocktail sauce

Stir together 1 1/2 cups ketchup, 1/2 cup prepared horseradish (adjust to heat preference), 2 tbs lemon juice, 1 tbs Worcestershire sauce, and a pinch of salt. Refrigerate until service in a covered bowl on ice.

Citrus soya ponzu

If making fresh, whisk 1/2 cup soy sauce, 1/4 cup yuzu or lemon juice, 2 tbs rice vinegar, 1 tbs mirin, and 1 tsp grated ginger. Chill and label for guests who prefer lighter, acidic sauce.

Cucumber-lime granita

Blend 1 peeled cucumber with 1/4 cup lime juice, 2 tbs simple syrup and a pinch of salt. Freeze in a shallow pan, scraping with a fork every 30 minutes until flaky. Spoon into a chilled bowl and keep frozen until service; serve a spoonful atop tuna ceviche or alongside oysters for a refreshing contrast.

Place small bowls of each sauce on the ice bed near the corresponding shellfish so guests can easily pair condiments.

Arrange cocktail forks, small plates, crackers, chives and microgreens on the service table. Place small bowls of seaweed salad as an alternative. Provide lemon wedges and extra Tabasco and mustard nearby. Replenish crushed ice and rotate items from refrigeration to maintain cold holding temperatures (below 40°F).

Safety note: Keep raw shellfish cold at all times. Discard any shellfish that sit out over two hours (one hour above 90°F). Label sauces containing allergens (soy, fish, etc.) for guests.