Seatopia Yellowtail & Scallop Tartare: A Fresh Twist on Classic Crudo

Directions

1. 
   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.

2. 
   2.

   Prepare the Vegetables: Cube the jalapeno (no seeds or pith), radish, and cucumber into similar-sized pieces to match the seafood.

3. 
   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.

4. 
   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.

5. 
   5.

   Mold the Tartare: Carefully pack the tartare mixture into the ramekin, pressing it down gently.

6. 
   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.

7. 
   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.

8. 
   8.

   Serve Immediately: Enjoy this vibrant and fresh tartare immediately, paired with your favorite side or as an appetizer.