Directions
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1.Cube sushi-grade Seatopia Yellowtail and Scallops: Begin by cubing the kingfish and scallops into equal-sized pieces. The smaller the dice, the more cohesive the tartare will be. If you can make perfect little squares with a very sharp knife the texture will be optimal.
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2.Prepare the Vegetables: Cube the jalapeno (no seeds or pith), radish, and cucumber into similar-sized pieces to match the seafood.
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3.Gently toss the ingredients: In a bowl, combine the cubed seafood and vegetables. Drizzle with organic extra virgin olive oil and season with a pinch of microplastic free salt. Gently mix everything together to combine.
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4.Prepare the Tartare Mold: Take a small ramekin and coat the inside and rim with olive oil to ensure the tartare will easily release when plated.
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5.Mold the Tartare: Carefully pack the tartare mixture into the ramekin, pressing it down gently.
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6.Plate the Tartare: Cover the ramekin with a plate, then flip over with the ramekin in the center of the plate, tapping it gently to release the tartare. Carefully remove the ramekin, leaving the tartare in a perfect mound shape.
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7.Finish with Roe & Ponzu: Top the tartare with a heaping spoonful of Seatopia Salmon roe for added pop, color and omega-richness. Finish with a drizzle of citrus ponzu for a zesty kick.
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8.Serve Immediately: Enjoy this vibrant and fresh tartare immediately, paired with your favorite side or as an appetizer.
Recipe Note
No-Waste Culinary Hack: This recipe utilizes the sushi-grade trim left from preparing sashimi or crudo. Using the tail ends or sinewy sections ensures every part of the fish is enjoyed.
Textural Tip: Trim with more connective tissue—like tail pieces—benefits from dicing, chopping, or pounding to enhance the eating experience. Tartare and handrolls are perfect ways to repurpose these sections.
Sustainability Highlight: Seatopia’s commitment to microplastic-free, sushi-grade seafood ensures every bite is as clean as it is delicious.
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