Ceviche

6 oz. fresh red snapper fillet, skinless, pin bone out
6 large diver scallops, muscle removed
6 Pacific oysters, shelled
2 Tbsp. fresh squeezed lime juice
2 Tbsp. extra virgin olive oil

1 Tbsp. lobster oil
1 Tbsp. chopped fresh shallot

1/2 Tbsp. freshly grated horseradish

1 tsp. chopped fresh mint

1 tsp. chopped fresh cilantro

1 nectarine, pitted, diced
to taste sea salt and freshly ground black pepper

Cut red snapper, oysters and scallops into 1/4" cubes. Combine in small chilled bowl. Stir in lime juice. Fold in remaining ingredients. Season to taste with sea salt and freshly ground black pepper.

Presentation

1 English cucumber, thinly sliced

1 Tbsp. red Tobiko caviar

1 tsp. extra virgin olive oil

Arrange cucumber slices overlapping around outside edge of chilled serving plate. Mound ceviche in center of cucumbers. Top with Tobiko caviar. Drizzle with olive oil.