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Seacuterie Board

🌊 Dive into flavor with our Seacuterie Board! 🐟🍣 Perfect for seafood lovers and adventurous palates alike. #Seacuterie #OceanFlavors #SeafoodDelight #FoodieAdventures #TasteOfTheSea #DiveIntoFlavor #SeafoodCharcuterie #FreshCatch #SushiLovers #OceanicIndulgence

Charcuterie boards have been a hot trend for a long time, and now seacuterie boards are not far behind. I don’t think I’m alone when I say that I’d choose a beautiful platter of seafood and seaweed over cheese and crackers any day. This appetizer can be served at home on the patio, but another option is to prep the ingredients at home and take it with you to your favorite beach.

  1. Tuna Tartare

  2. Lobster Salad

  3. Pickled Red Onion

  4. Platter Assembly

Tuna Tartare


  • 10 wonton wrappers, cut in half diagonally

  • ¼ teaspoon kosher salt

  • 3 scallions, white and green parts, thinly sliced

  • 1 tablespoon rice vinegar

  • 1 tablespoon soy sauce

  • 1 teaspoon honey 

  • 1 teaspoon sesame oil

  • 1 teaspoon ginger paste (found in the produce section of your local grocer) or ½ teaspoon freshly grated ginger

  • ¼ teaspoon sriracha 

  • ½ lb sushi-grade ahi tuna, cubed

  • ½ teaspoon black sesame seeds

  • 1 tablespoon pickled ginger


1 » Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Place wonton wrappers on parchment paper and spray on both sides with cooking spray. Sprinkle with salt. 

2 » Bake for 4 minutes, then rotate baking sheets (front to back/bottom to top rack). Bake another 2-4 minutes until crisp and lightly browned. Remove from the oven. 

3 » In a medium shallow bowl, combine scallions, rice vinegar, soy sauce, honey, sesame oil, ginger, and sriracha. Add tuna and toss lightly to combine. Sprinkle with sesame seeds. Serve with pickled ginger and crispy wonton chips.

Lobster Salad


  • ½ lb fresh lobster meat, chopped into bite-sized pieces

  • 1 avocado, diced

  • ½ bunch chives, sliced

  • 2 tablespoons white wine vinegar

  • ¼ teaspoon freshly ground black pepper

  • Kosher or sea salt, to taste


In a medium shallow bowl, combine lobster, avocado, chives, vinegar, and black pepper. Stir gently. Salt to taste.

Quick Pickled Red Onion


  • ½ red onion, thinly sliced

  • ½ cup rice vinegar

  • 1 teaspoon sugar

  • ½ teaspoon kosher salt


In a small bowl, combine red onion, rice vinegar, sugar, and salt. When ready to plate, drain vinegar and serve. 

Platter Assembly

You will need

  • 8 oysters, shucked

  • ½ cup seaweed salad (we love Atlantic Sea Farms from Maine)

  • Lemon wedges


On a large ice-lined platter, place oysters on the half shell. Add tuna tartare and lobster salad bowls to the platter. Nestle in a bowl with the seaweed salad. Place red onions and lemon wedges in a few open spots on the platter. Serve. 

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