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.

Allow to sit for 10 minutes. Add crackers, to serve.

To prepare ceviche, cut fish into small cubes. Add all ingredients to a nonreactive bowl and toss well. Let marinate for 30 minutes and serve.

To prepare the pomegranate-beet gravlax, place the salmon, skin side down, onto a large baking sheet.

Mix the salt, sugar, and pepper in a small bowl. Sprinkle over salmon, making sure there’s a thick coating over the entire surface. Place dill over spices, covering the salmon. Mix the beets and pomegranate in a small bowl, then place them on top of the dill.

Tightly wrap the entire salmon in heavy-duty foil. Return the salmon to the baking sheet. Place heavy weights, such as cans of vegetables, on the salmon to weigh it down. Place the baking sheet in the refrigerator for 48 hours.

Remove dill, beets, and pomegranate and pat off spices with a paper towel. Thinly slice salmon before serving.

Note: I like to serve this with a late harvest Riesling.

Tip: It’s easiest to slice the salmon while slightly frozen; you’ll be able to get thinner slices that way.

(Originally featured in Family Table, Issue 895)