seafood 2

There’s something about warm weather and salty air that makes you want to shuck a few clams, crack open a lobster tail and enjoy.  With half of summer nearly gone, what better time to gather your friends for a seafood feast?

Inspired by the wondrous beauty of the ocean, our Oceana Collection is perfect for serving any fish dish.  Nambé Alloy’s remarkable ability to retain temperature will keep your entrées and sides chilled while entertaining. Try letting the Venus Serving Bowl or Venus Seafood Platter cool in the freezer for a half hour in advance of serving to keep your seafood salad, oysters and more at the perfect temperature throughout the meal.  Likewise, a warm pasta dish, or broth for steamed mussels will stay toasty if you slip the Oceana Sea Shell Bowl in a heated oven for a few minutes before serving.

Complete your table setting with the Lobster Cracker and Seafood Forks for a shellfish spread that’s sure to please.


Here’s a favorite seafood dish of ours to get your menu started.

Bon Apétit’s Sea Bass and Tomato Ceviche

ceviche-central-restaurante-620x555Ingredients

Servings: 4

  • ¼ medium red onion, chopped, plus thin slices for serving
  • 1 large celery stalk, chopped
  • 2 garlic cloves, smashed
  • ¼ habanero chile, seeded
  • 1 tablespoon chopped peeled ginger
  • ½ teaspoon sugar
  • 1 tablespoon kosher salt, plus more
  • cup coarsely chopped fresh cilantro
  • 1 pound sea bass fillet, skin, bones, and bloodline removed
  • ½ cup passion fruit juice or fresh orange juice, strained
  • ½ cup (or more) fresh lime juice, strained
  • 1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size
  • Microgreens (for serving)
Preparation
  • Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 Tbsp. salt, and ¼ cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
  • Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into ¼”-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.
  • Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about ½ cup; this is your “leche de tigre”). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.
  • Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.