01
Tuna
10.0best for raw1 lb : 1 lb
Firm texture; works in stir-fries and salads
10.0
shrimp substitute
for raw.
Raw shrimp appears in ceviche, crudos, and cocktail platters where FDA-grade sashimi sourcing, cold-chain integrity below 38°F, and a 30-minute acid cure are the safety floor. A raw swap must be sushi-grade or previously flash-frozen to -4°F for 7 days to kill parasites, carry under 10,000 CFU/g surface bacteria, and stay firm in citrus without going mealy.
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adjustment for raw
Use sushi-grade tuna flash-frozen to -4°F for 7 days per FDA parasite kill; dice 1/4-inch for tartare or crudo and dress with citrus within 10 minutes of cutting. Pairs with shrimp at 1:1 by pound but brings higher iron and 6% fat vs shrimp's 1%, so season lighter on salt.
02
Salmon
10.01 lb : 1 lb
Cut into chunks; heartier, rich seafood flavor
10.0
adjustment for raw
Use sashimi-grade salmon previously frozen to -4°F for 7 days; chunk into 1-inch pieces and keep below 38°F until service. Its 13% fat content makes for a richer crudo than shrimp's lean flesh, so cut the dressing acid up to pH 3.4 to balance the lipid sweetness.
03
Tofu
10.01 lb : 1 lb
Cube firm tofu; great plant-based swap in curries
10.0
adjustment for raw
Use silken or firm tofu straight from sealed water pack — no parasite risk, unlike shrimp. Cube 1/2-inch, drain 5 minutes, and dress with ponzu + sesame. Tofu's 87% water demands a punchier dressing than shrimp needs; add 1/2 tsp yuzu zest per cup to rebuild brightness.
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04
Tempeh
10.01 cup : 1 cup
Cube small and marinate in Old Bay and lemon
10.0
adjustment for this dish
Tempeh is technically safe raw only if commercially pasteurized — check package; otherwise steam 10 minutes and chill. Crumble into 1/4-inch pieces for a tartare-style bowl. Its earthy nuttiness replaces shrimp's glycine sweetness but needs a 1 tsp rice-vinegar + 1/4 tsp sugar fix to read balanced.