Chef Attended Raw Bar Recipe
oysters on the half shell, shrimp cocktail, tuna crudo, accoutrements.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters on the Half Shell
Shrimp Cocktail
Tuna Crudo
Accoutrements
Method
Oysters on the Half Shell
- 1
Prepare the Oysters
Carefully shuck the oysters using an oyster knife. Place them on a plate with crushed ice to keep them cold.
- 2
Serve with Mignonette Sauce
In a small bowl, serve the mignonette sauce alongside the oysters. Garnish with lemon wedges.
Shrimp Cocktail
- 3
Cook the Shrimp
In a large pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat and cool in an ice bath.
- 4
Serve with Cocktail Sauce
Arrange the cooked shrimp on a serving platter. Serve with cocktail sauce and lemon wedges.
Tuna Crudo
- 5
Prepare the Tuna
Slice the sushi-grade tuna into thin sashimi-style pieces.
- 6
Dress the Tuna
Drizzle the olive oil and lemon juice over the tuna. Sprinkle with sea salt and top with microgreens or fresh herbs.
- 7
Serve
Arrange the dressed tuna on a plate and serve immediately.
Accoutrements
- 8
Prepare Accoutrements
In a small bowl, combine capers, diced red onion, Dijon mustard, and fresh herbs. Mix well to combine.
- 9
Serve
Serve the accoutrements alongside the raw bar items for guests to enjoy.