“Four bar seats face the area where Gaston prepares a variety of internationally themed delicacies, from sashimi to ceviche, crudo, mana, steak tartare, and the lionfish dish, Poisson Cru. He places a sizeable fillet on the board, deftly slices it into strips and lays them out on a dish. He mixes coconut milk with ginger and chiles in a bowl, pours it over the fish and adds morsels of fresh orange and olive oil. I enjoy it with a gimlet made with Tito’s Ruby Red vodka, an excellent complement to the flavors.
This would be entirely opaque to an average human from the 1950s.
I suspect it still would be today for most people. Although it is probably old news in the SOMA food ghetto of San Francisco.