Recipe

Sicilian Tuna Crudo

A classic Mediterranean-style crudo that lets the richness of ahi tuna shine with
olive oil, lemon, and pistachios.

Servings: 2-4
Prep Time: 5 minutes

Ingredients:

● 7-9 oz sushi-grade ahi tuna, thawed
● 2 tablespoons extra virgin olive oil
● Zest of 1 lemon
● 2 tablespoons finely chopped pistachios
● Flaky salt, to taste

Instructions:

1. Slice the Tuna:
   Slice the tuna into thin, even pieces (about 1/8-inch thick). Arrange on a chilled
   plate.
2. Dress & Plate:
   Drizzle with extra virgin olive oil.
   Sprinkle lemon zest evenly over the tuna.
   Scatter chopped pistachios on top.
   Finish with flaky salt. Serve immediately.

Recipe

Salmon Crudo

Bright, citrusy, and lightly spicy—this crudo brings together grapefruit and soy for a
balanced punch of flavor.

Servings: 2-4
Prep Time: 5 minutes

Ingredients:

● 5-7 oz sushi-grade salmon, thawed
● 1 tablespoon grapefruit juice
● 1 tablespoon soy sauce or tamari
● 1 teaspoon sugar
● 1 teaspoon sesame oil
● 1 tablespoon water
● 1 small jalapeño, thinly sliced

Instructions:

1. Slice the Salmon:
   Slice the salmon into thin, even pieces (about 1/8-inch thick). Arrange on a
   chilled plate.
2. Make the Dressing:
   In a small bowl, whisk together grapefruit juice, soy sauce, sugar, sesame oil,
   and water.
3. Plate:
   Drizzle the grapefruit ponzu over the salmon. Scatter thinly sliced jalapeño on top. Serve immediately

Recipe

Red Snapper Crudo

A bold and vibrant crudo that balances smoky harissa, sweet cherry tomatoes, and the deeply briny citrus of preserved lemon.

Servings: 2-4
Prep Time: 5 minutes

Ingredients:

● 5-7 oz sushi-grade red snapper, thawed
● 1 tablespoon harissa paste
● 1 tablespoon extra virgin olive oil
● 4-5 cherry tomatoes, thinly sliced
● Pinch of salt
● Cilantro leaves, for garnish

Instructions:

1. Slice the Snapper:
   Slice the red snapper into thin, even pieces (about 1/8-inch thick). Arrange on a chilled plate.
2. Prep the toppings:
   In a small bowl, mix harissa paste with olive oil to create a smooth drizzle. Toss the cherry tomato slices with a pinch of salt, letting them sit for a minute to
   release juices.
3. Plate:
   Drizzle the harissa mixture over the snapper.
   Scatter the salted cherry tomatoes and minced preserved lemon across the plate. Garnish with cilantro leaves. Serve immediately.

Recipe

Scallop Ceviche

This Peruvian-inspired ceviche is an instant hit: tender scallops, crisp red onion, and a zesty citrus marinade make for an elegant, refreshing dish.

Servings: 2–4
Prep Time: 15 minutes
Marinating Time: 20–30 minutes

Ingredients:

● 1⁄2 lb dry sea scallops, cut into small cubes
● 1⁄2 cup fresh lime juice (about 4–5 limes)
● 1 tablespoon ají amarillo paste
● 1/4 small red onion, very thinly sliced
● 2 tablespoons chopped fresh cilantro
● 1⁄2 teaspoon kosher salt, or to taste
● 1⁄4 teaspoon black pepper
● 1 tablespoon olive oil (optional, for richness)
● Tostadas or plantain, corn, or sweetpotato chips for serving

Instructions:

1. Prepare the Scallops:
   Pat the scallops dry and cut them into small, bite-sized cubes.
2. Marinate:
   In a bowl, combine the scallops with the lime juice, ají amarillo, and salt.
   Stir well and let sit for 20–30 minutes in the refrigerator, or until the scallops turn opaque.
3. Add the Coconut Milk & Onion:
   Rinse the sliced red onion under cold water to mellow its sharpness, then pat dry. Stir the onions into the ceviche along with the black pepper, cilantro (if using), and olive oil (if using). Adjust seasoning to taste.
4. Serve & Enjoy:
   Spoon into serving bowls or over crisp tostadas. Garnish with extra cilantro or sliced jalapeno for more heat. Pair with sweetpotato, corn, or plantain chips fora traditional touch.

**Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions**