Recipes

Coastal kitchen

Welcome to the Saraspe Coastal Kitchen, a collection of family recipes, seafood preparations, kitchen notes, and stories from the women behind the Saraspe name.

These recipes are not just about what to cook. They are about how seafood moves through a family, a kitchen, a fishing season, and a coastal community. Some come from our own table, some from fishermen, some from chef friends, and some from years of learning how to honor fresh local catch with simple, thoughtful preparation.

Whether you are cooking lobster, tuna, spot prawns, crab, clams, or whatever came home from the dock, this is a place to learn, cook, and stay connected to the coast.

View the recipe for Tanner’s Slow Cal Poke →

Tanner’s Slow Cal Poke

This is Tanner’s version of poke. Not traditional or fancy, just how we actually make it at home in San Diego and down in Cabo when the fish is good and time is short.

View the recipe for Tuna Crudo with Pomegranate and Blood Orange →

Tuna Crudo with Pomegranate and Blood Orange

View the recipe for Easy Pan Seared Scallops with Saffron Rice and Herby Green Sauce →

Easy Pan Seared Scallops with Saffron Rice and Herby Green Sauce

Fragrant saffron rice and a bright and herby green sauce cut through the richness of butter-seared scallops in this simple and impressive weeknight dinner.

View the recipe for Broiled Prawns with Lemon and Espelette →

Broiled Prawns with Lemon and Espelette

This is a quick, simple and elegant preparation for fresh spot prawns. Bright lemon juice, creamy unsalted butter along with deep and earthy Espelette pepper balance the sweet and briny elements of the shrimp for one perfect bite.

View the recipe for Green Scallop Aguachile →

Green Scallop Aguachile

This recipe comes together quickly with just a few simple, super-fresh ingredients. It can be made ahead of time and travels well.

View the recipe for Linguine with Clams, Prawns and Spring Peas →

Linguine with Clams, Prawns and Spring Peas

Freshly-shelled English peas add a lovely seasonal touch to this recipe, but frozen peas (which are harvested and then preserved at the height of their season) will work just as well.

View the recipe for Tuna Crudo with Blood Orange and Pomegranate →

Tuna Crudo with Blood Orange and Pomegranate

Tuna right off the boat doesn’t require a lot of fuss. The freshest market ingredients and high quality olive oil are all you need to take this simple and elegant dish to the next level.

View the recipe for Fancy Lobster Salad with Toast Points and Caviar →

Fancy Lobster Salad with Toast Points and Caviar

We’ve taken all of our favorite elements from a classic lobster roll and jammed them into one killer dish. This salad can be served cold or hot, spread on a sandwich or served on fancy toast points.

View the recipe for Clams with Turmeric and Coconut Milk →

Clams with Turmeric and Coconut Milk

In this super-simple recipe, fresh clams are steamed in an aromatic broth of turmeric-infused coconut milk. We recommend serving this over rice with plenty of fresh cilantro and lime.

View the recipe for Spot Prawn Crudo →

Spot Prawn Crudo

This recipe was developed by our dear friend Stefano and has quickly become a family favorite. It’s an easy way to make a super-elegant appetizer that can be made ahead and assembled just before serving.

View the recipe for Grandpa Lauro’s Octopus Salad →

Grandpa Lauro’s Octopus Salad

This is a very simple octopus salad that has become a staple at all of our family gatherings. It’s a pared down version of one they sell at our local Italian market.

View the recipe for Baja Style Clams →

Baja Style Clams

This dish is inspired by one we enjoy up and down the coast of Baja. In this simple raw preparation, clams are shucked, chopped, and tossed together with a cucumber salsa fresca.

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