Tuna and Oyster Kinilaw

Marinate the raw fish for only a few minutes to avoid “cooking” it in its citrus marinade (this is what differentiates the kinilaw from a ceviche, which is purposely “cooked”). This dish must be assembled quickly, just before serving, to showcase the freshness of the kinilaw and its contrast with the icy granita. It’s a perfect summer aperitif or intermezzo between courses.