Crudo - Fresh, delicate, easy

Crudo is completely flexible. Tailor the ingredients to your preference - or skip what you don’t like. Use the recipe as a guide, not a rule.

Select firm, fresh Fish: Choose fish that holds its shape when sliced. Trevally, Kingfish, Tuna, Sea bass, Halibut, or Snapper are ideal.

Chill Before Slicing: Place the fish in the freezer for 10–20 minutes. Firm flesh ensures clean, paper-thin slices.

Use a Sharp Knife: Essential for delicate, even cuts that show off the fish’s texture.

Balance Flavours: Crudo is a harmony of fat, acid, and salt. High-quality olive oil, fresh citrus, and flaky sea salt bring out the fish’s natural flavour. Taste as you go.

Dress Just Before Serving: Acid (lemon/lime juice) begins to “cook” the fish, so add dressing at the last minute to preserve freshness and texture.

Crudo vs Sashimi - While both feature raw fish, crudo is Italian-style and dressed usually with olive oil, citrus, herbs, and seasoning, while sashimi is Japanese-style and served plain, focusing purely on the fish itself. Crudo highlights complementary flavours and textures, giving the fish a fresh, vibrant lift.

Ingredients - serves 4

  • About 400g firm, fresh Trevally, thinly sliced
  • 1/2 shallot, finely diced and tossed with fresh lime or lemon juice
  • 1/2 fresh red chilli, finely sliced or 1-2 tbsp chunky chilli oil (adjust based on heat and taste preference)
  • 3 tbsp cold-pressed olive oil
  • 1 tbsp sesame oil (optional, for a subtle nutty note)
  • Zest of 1/2 lemon
  • 1 tbsp capers, lightly chopped
  • 1 tsp toasted- or black sesame seeds
  • Small handful or fresh Coriander, finely chopped
  • Pink peppercorns, lightly crushed
  • Flaky sea salt, to taste

Method

  1. Finely dice the shallots and toss them with fresh lime or lemon juice. Let them sit for a few minutes to soften and develop flavour.

  2. Arrange thin slices of fish on a chilled plate.

  3. Just before serving, scatter the citrus-shallot mixture evenly over the fish.
  4. Add chili (or chili oil), capers, and coriander according to your taste.
  5. Drizzle gently with olive oil and sesame oil, coating each slice lightly.
  6. Sprinkle lemon zest, toasted sesame, pink pepper, and flaky sea salt as desired.
  7. Serve immediately to enjoy the delicate balance of freshness, texture, and brightness.

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