Yuzu Citrus Olive Oil Seafood Platter

From Chef Christian Reynoso

Formerly with Zuni Café, San Francisco, CA

Yuzu seafood platter


Serves 6

Yuzu Citrus Olive Oil-Poached Shrimp

  • 12 oz focaccia
  • ¾ cup Agrumato-Method Yuzu Citrus Olive Oil, plus more for griddling the focaccia
  • flake salt
  • 4 large garlic cloves, thinly sliced
  • 1 lb large shrimp (about 20-22 per pound), peeled and deveined (tails optional)
  • 2 Tbsp champagne or white wine vinegar
  • ¼ cup parsley, finely chopped

Crab Avocado Toast

  • 1 baguette, cut on a bias into ½-inch thick slices (about 10 slices)
  • TRULY® 100% Extra Virgin Olive Oil
  • ½ lb crab meat
  • ⅓ cup Agrumato-Method Yuzu Citrus Olive Oil, plus more for serving
  • 2 Tbsp prepared horseradish
  • ¼ cup chives, finely chopped, plus more for serving
  • salt
  • 2 avocados, medium-ripe (but not soft)
  • fresh horseradish, for serving
  • chervil, for serving (optional)
  • tarragon, for serving (optional)


  • 1 large shallot, finely diced
  • 1 ½ Tbsp red wine vinegar
  • salt
  • black pepper, coarsely ground
  • 12 ea. small to medium fresh oysters
  • Agrumato-Method Yuzu Citrus Olive Oil
  • Agrumato-Method Calabrian Chili Olive Oil

          Holidays are just a little better when they have a bit of luxury whether that’s a new, cozy pair of pajamas or a bottle (or two) of Corto’s Agrumato-Method Yuzu Olive Oil to drizzle on everything. It turns your regular old seafood spread for New Year’s into something more rich, more citrusy, and of course, more delicious.

          Shrimp get slowly poached in the oil, essentially bathing them head to tail, and paired with focaccia to soak up the delicious oil. Crab, while very tasty on its own, pairs really well with the citrus notes of the Agrumato-Method Yuzu Olive Oil and a bit of horseradish, served up on small avocado toast. Oysters, which at their best are briney, get a welcome balance from the Agrumato-Method Yuzu Olive Oil, and how about also drizzling a little bit of the Agrumato-Method Calabrian Chili Olive Oil too? It’s all about luxury after all.


          Yuzu Citrus Olive Oil-Poached Shrimp

          Slice the focaccia into pieces that are about ½-inch to 1-inch thick, but also big enough where you can fit about 2 to 3 of them in a large griddle pan at a time (imagine being able to comfortably fit 2-3 shrimp on each piece). Next, add about a ¼-inch deep slick of Agrumato-Method Yuzu Citrus Olive Oil to that pan and heat over medium low. Once warm, toast your pieces of focaccia in batches by laying them flat in the pan and cooking until golden and crispy on the bottom side. Transfer to a platter and sprinkle with flake salt. Repeat with remaining focaccia pieces.

          Add the ¾ cup Agrumato-Method Yuzu Citrus Olive Oil and garlic to a small saucepan and heat over low heat. Once small bubbles start rising from the bottom and the oil is warm to the touch, about 3-5 minutes, stir in the shrimp (they will not be completely submerged, but that’s okay). Cover with a lid and stir them every 45 seconds to 1 minute or so until they are just-cooked though (opaque) and the garlic has slightly softened, about 5-7 minutes total. Transfer to a serving bowl, stir in the vinegar and parsley and sprinkle more flake salt over the top, and serve with focaccia. Let cool while you prepare the crab toast.

          Crab Avocado Toast

          Preheat the oven to 350°F. Brush TRULY® 100% Extra Virgin Olive Oil on both sides of the baguette slices and toast on a parchment-lined sheet pan until golden and crisp on the outside but still chewy in the middle, about 8-10 minutes. Let cool completely.

          In a medium bowl, mix the crab meat, Agrumato-Method Yuzu Citrus Olive Oil, prepared horseradish, and chives. Then season the mixture with salt and set aside. Next, halve, pit, and thinly slice the avocado.

          Top each baguette crostini with the slices of avocado, followed by the prepared crab, a generous drizzle of more Agrumato-Method Yuzu Citrus Olive Oil, freshly grated horseradish, more chopped chives, chervil (optional) and tarragon (optional).


          In a small bowl mix the shallots with the vinegar, a pinch of salt and a little coarsely ground black pepper. Carefully use an oyster shucker with a glove or a towel to open the oysters and set them on a flat surface. Prepare a platter with a layer of crushed ice (pulsing ice in a blender or food processor works).

          To Serve

          Arrange the oysters on the iced platter and drizzle each with a few droplets of the Agrumato-Method Yuzu Citrus Olive Oil and the Agrumato-Method Calabrian Chili Olive Oil. Similarly, arrange the crab toast and griddled focaccia on a larger platter or multiple plates, and serve the shrimp in a shallow, wide bowl.