Formula Aperitivo Raw Fish Bar Recipe

Prepare cure

In a small bowl combine the fine sea salt, caster sugar, lemon zest and orange zest. Mix thoroughly so the sugar and salt are evenly distributed with the citrus zest.

Spread half of the cure mix in the base of a non-reactive shallow tray. Place the sea bass fillet on top, flesh side up, and cover the top of the fillet evenly with the remaining cure, pressing gently so entire surface is coated.

Cover the tray with plastic wrap and refrigerate for 20 minutes to 30 minutes — this is a very light cure intended to firm and flavor the fish without fully curing it. After 20–30 minutes remove the fish, rinse under cold water to remove excess cure, and pat dry thoroughly with paper towels.

Slice the sea bass very thinly (about 2–3 mm) using a sharp knife and arrange on a chilled platter. Reserve.

For the tuna: sprinkle a light pinch of the remaining cure (if any) on the tuna loin, or simply pat with a little sea salt if cure is depleted. Thinly slice tuna across the grain into sashimi pieces (2–3 mm) and arrange alongside the sea bass.

Whisk together lemon juice and orange juice. Spoon 1 tablespoon of the citrus juice mixture over the arranged sea bass and tuna just before serving to add brightness. Drizzle with 1 tablespoon extra-virgin olive oil and finish with a light scatter of flaky sea salt and pink peppercorns.

Place cleaned scallops on a cutting board and halve horizontally if large so pieces are bite-size (aim for 12 small rounds).

In a bowl combine 3 tbs extra-virgin olive oil, 15 ml white wine vinegar, chopped fennel fronds, chives, 1/2 tsp lemon zest, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Whisk to emulsify.

Gently fold scallops into the marinade so each piece is lightly coated. Let sit at cool room temperature or in the refrigerator for 10–15 minutes to allow flavors to infuse (do not over-marinate; scallops can become overly soft if left too long).

Arrange scallops on the service platter next to the citrus-cured fish. Drizzle any remaining marinade over them and garnish with a few additional fennel fronds and microgreens.

Thinly slice the cooked octopus into bite-sized rounds or ribbons if not already prepared.

In a bowl combine the fresh lime juice, 1 tbs olive oil, minced red chilli, chopped cilantro, thinly sliced red onion, 1/2 tsp sea salt and 1/4 tsp black pepper. Stir to combine.

Add the sliced octopus to the lime mixture and toss gently to coat. Let sit for 5–8 minutes to allow the lime to brighten the octopus (short time keeps texture pleasant). Taste and adjust seasoning.

Place the octopus ceviche on the platter, finishing with a light drizzle of olive oil and a sprinkle of chopped cilantro.

Arrange the three preparations (citrus-cured sea bass & tuna, marinated scallops, octopus ceviche) on a long serving board or on individual small plates for aperitivo service. Keep each element slightly separated so guests can sample each style.

Scatter microgreens across the platter, tuck pickled cucumber ribbons between portions for acidity and texture, and place lemon wedges around the board.

Finish the fish slices with a light drizzle of the remaining 2 tbs extra-virgin olive oil, a few flakes of Maldon sea salt, and a pinch of lightly crushed pink peppercorns over the cured fish. Place grilled sourdough crostini at one end of the board.

Serve immediately while citrus flavors are bright and textures are fresh. Provide small forks or chopsticks for guests to pick up pieces and encourage trying with a crostino and a squeeze of lemon.