Easter dinner is one of those holiday meals where tradition tends to reign. Hams sell out at supermarkets, and potatoes and carrots vanish from produce shelves in the lead-up to Easter Sunday.

But not everyone follows suit. Just ask chef Fernanda Fuentes-Cárdenas, who grew up celebrating Easter with seafood.

“From Palm Sunday until Easter Sunday, we would always eat seafood—fresh and simple products from the local market,” she says. “These were days of reflection, and the period always ended with a celebratory family lunch after the kids went searching for chocolate eggs.”

Fuentes-Cárdenas was the first Chilean woman to receive a Michelin star, awarded for her seamless fusion of Mediterranean European flavors (especially Italian and Spanish influences from Tenerife) with those of her native Chile. She recently opened Novatore Cucina & Bar in Miami, a modern Italian restaurant inspired by the upbringing of her husband and partner Andrea Bernadini. The menu reflects her signature coastal fusion style, where seafood plays a starring role—including in her idea of the perfect Easter meal.

“These are dishes that I love and that hold a special place for me, since we serve them at Novatore,” she says. The three-course menu she shares is “elegant but still simple and fresh.”

The key, she says, is to use the “freshest ingredients”—and to “choose everything with care and love.” And if you’re not in the mood to cook? Head to Novatore, where Fuentes-Cárdenas will prepare the menu for you. For her, Easter is “the perfect moment to share this kind of meal with the people I care about most.”