Taste the treasures of the Sea!

Fresh King crab and Ahi tuna tartare are paired with a spicy avocado salad and topped with a Yuzu sherbet for an elegant, healthy dish.

For Avocado Salad

• 1 avocado, small dice
• 1 lime, juiced
• 1 serrano chili
• 1 tablespoon fresh cilantro, chopped
• 1 tomato, brunoise
• salt and pepper to taste
• hot pepper sauce to taste

For King Crab Legs

• 1 1/2 ounces King crab leg, de shell, separate legs and knuckles
• 1 lime, juiced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chives, chopped

For King Crab Salad (Knuckles)

• King crab knuckles
• 1 each lime, juice of
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chives, chopped

For Tuna Tartare

• 10 ounces Ahi tuna
• 1 tablespoon sesame seed oil
• 1 tablespoon soy sauce
• 1 lime, zest of
• 1 tablespoon sesame seeds, white
• pinch Piment d’Espelette
• salt and pepper to taste
• sriracha sauce to taste

For Yuzu Sherbet

• 4 cups creme fraiche
• 3 cups simple syrup
• 1 cup yuzu puree
• 1/2 cup yuzu juice
• pinch fleur de sel

Preparation:

• FOR AVOCADO SALAD
  Place avocado in mixing bowl with lime juice, serrano chili, fresh cilantro and diced tomato brunoise. Season with salt, pepper and hot sauce to taste.
• FOR TUNA TARTARE
  Dice Ahi tuna, season with Sriracha sauce to taste. Add sesame oil, soy sauce, lime zest and sesame seeds. Season to taste with salt and Piment d’Espelette.
• FOR KING CRAB SALAD
  De-shell and remove all ligaments from crab legs. Cut into uniform pieces and lay them out on a sheet pan. Season the crab with lime juice and olive oil. Sprinkle with fresh chives. Use all the knuckle meat. Clean it and remove all shells, season with the same seasoning as per the King crab legs and preserve until plating.
• FOR YUZU SHERBET
  Combine all of the ingredients together in a bowl. Pour into ice cream machine and spin until done.
• TO PLATE
  Take a stainless steel ring mold and start layering the salads, beginning with the King crab knuckle salad, avocado salad, tuna tartare salad, and topped with King crab legs. Garnish with a quenelle of yuzu sherbet.