Chilled Seafood Recipe

Prepare an ice bath in a large bowl with the 4 cups of ice and about 2 cups cold water; set aside.

In a medium saucepan combine 3 cups water, 1 cup dry white wine, 1 sliced lemon, bay leaves, peppercorns and 1 tablespoon kosher salt. Bring to a gentle boil over medium-high heat.

Add prawns to the simmering poaching liquid in a single layer. Poach until the shells turn pink and the flesh is opaque, about 2–3 minutes depending on size. Do not overcook.

Using a slotted spoon, transfer prawns immediately to the ice bath to stop cooking. Once chilled (1–2 minutes), drain and peel if desired, leaving tails on for presentation. Refrigerate until serving.

Pat scallops dry and thinly slice if whole. Place in a shallow nonreactive bowl.

Pour 3/4 cup fresh lime juice and 1/4 cup fresh lemon juice over the scallops making sure they are mostly submerged. Add minced shallot, minced jalapeño, chopped cilantro, 1 teaspoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Stir gently to combine. Cover and refrigerate for 20–30 minutes until scallops appear opaque and slightly 'cooked' by the acid. Taste and adjust salt or cilantro as needed. Keep chilled until plating.

Place cubed ahi tuna in a bowl. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, sliced scallions, 1/4 cup diced cucumber, toasted sesame seeds and optional 1/2 teaspoon sriracha or chili crisp.

Gently toss to coat. Chill for 5–10 minutes to let flavors meld but do not marinate for long (tuna should remain fresh and firm). Adjust seasoning with a few drops of soy or a pinch of salt if needed.

Shuck oysters just before serving and place each oyster on a bed of crushed ice to keep cold. Discard any oysters that do not cup and retain liquor.

Serve oysters with lemon wedges and the two sauces (wasabi cocktail and red wine mignonette) on the side.

In a small bowl combine 1/2 cup ketchup, 1 tablespoon prepared horseradish, 1/2 teaspoon wasabi paste, 1 teaspoon fresh lemon juice, 1/2 teaspoon soy sauce and optional 1/4 teaspoon hot sauce.

Whisk until smooth. Taste and adjust heat or acidity. Refrigerate until service; sauce can be made several hours ahead.

Combine 1/4 cup red wine vinegar with 2 tablespoons finely minced shallot, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon sugar and 1/4 teaspoon sea salt in a small bowl.

Stir until sugar and salt dissolve. Add chopped chives if using. Refrigerate at least 15 minutes to meld flavors before serving.

On a large chilled platter, spread a layer of crushed ice. Arrange the chilled poached prawns, scallop ceviche (in a small bowl or quenelle), ahi tuna poke (in a small bowl), and oysters on the half shell in separate sections so guests can choose.

Place small bowls of wasabi cocktail sauce and red wine mignonette near the oysters and provide extra bowls for prawns and poke if desired. Garnish with lemon and lime wedges and sprinkle microgreens or parsley lightly over the ceviche and poke.

Serve immediately while all components remain cold. Leftover cooked prawns and sauces may be refrigerated for up to 2 days; fresh ceviche and poke are best eaten the day they are prepared.