Kaustav Chatterjee, Executive Chef of The Club at The Strand in Naples, Fla., blends fresh coastal ingredients with bold, vibrant flavors in his Ora King Salmon and Lobster Ceviche dish.
The dish draws inspiration from traditional Peruvian ceviche and leche de tigre, but also incorporates tropical elements.
Members have leaned into the unique flavor and appreciate the balance of seafood and the bright, acidic base.
Club + Resort Chef (C+RC): What was the inspiration behind this dish?
Kaustav Chatterjee (KC): The inspiration came from my love of combining fresh coastal ingredients with bold, vibrant flavors. I wanted to create something that felt light and refreshing. The dish draws influence from traditional Peruvian ceviche and leche de tigre, while incorporating tropical elements like coconut milk and the richness of Ora King salmon belly and lobster. The goal was to bring together ingredients that highlight both elegance and approachability.
C+RC: How would you describe the flavors and presentation?
KC: The flavors are bright, balanced, and layered. The coconut leche de tigre provides a creamy, citrus-forward base with subtle heat from jalapeño and freshness from cilantro and ginger. The Ora King salmon belly brings richness and a buttery texture, while the lobster adds sweetness and delicacy. Ice-chilled cucumber keeps the dish refreshing, and the crispy squid rings add a satisfying crunch. Presentation is clean and modern, with vibrant colors and varying textures that make the dish visually inviting before the first bite.
C+RC: What makes this a successful dish? What about it makes you most proud?
KC: What makes this dish successful is the balance. Every ingredient has a purpose, and no single component overpowers another. The richness of the seafood is balanced by the acidity of the leche de tigre, while the cucumber and squid provide contrast in temperature and texture.
What I’m most proud of is that the dish feels refined without being overly complicated. It showcases quality ingredients and techniques while still being approachable and enjoyable for our members.
C+RC: What was the member response like?
KC: The response from the members was extremely positive. Many commented on how fresh and unique the dish was, and several appreciated the combination of flavors they wouldn’t normally expect to see together. The balance of the rich seafood with the bright coconut leche de tigre was particularly well received.
