International Fish Board

Prop Styling and Photography: Chay Berger
Food Prep: Leah Hamaoui

I love to create this delicious international fish board at food demos. Each country calls their raw fish something else, and each has different flavor profiles and cooking methodology. Italy calls theirs crudo, which literally means raw in Italian; ceviche is South American, and it’s cured in citrus; and gravlax is Norwegian, and it’s cured in a sugar and salt rub.

SERVES 12

Tuna Crudo

• 1 lb (450 g) sushi-grade tuna, sliced thin
• 1 avocado, peeled and diced
• 2 radishes, thinly sliced
• 1 pink grapefruit, peeled and thinly sliced
• crackers, for serving
• 1 Tbsp maple syrup
• 1 tsp kosher salt
• ¼ tsp ancho chili powder
• 1/2 tsp Dijon mustard
• freshly ground black pepper, to taste

Ceviche

• 1 lb (450 g) white fish such as halibut (I have also done this with salmon or tuna)
• ½ cup freshly squeezed lime juice
• 1 jalapeño pepper, seeded and finely chopped
• 2 Tbsp olive oil
• ½ tsp salt
• ½ tsp freshly ground pepper
• ½ medium red onion, julienned
• 2 avocados, peeled, pitted, and finely diced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh cilantro, chopped

Pomegranate-Beet Gravlax

• 2–3 lb (910 g–1.36 kg) side of salmon
• 2 Tbsp salt
• 2 Tbsp sugar
• 1 Tbsp white pepper
• 1 large bunch dill
• 2–3 beets, peeled and shredded or ½ pkg Gefen shredded beets
• 1 pomegranate, seeded

To prepare tuna crudo, arrange slices of tuna on one side of the board. Scatter radishes, avocado, and grapefruit alongside tuna.

Mix the maple syrup, salt, chili powder, and pepper in a small bowl. Spoon dressing over tuna, avocado, radishes, and grapefruit.