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