This easy Crudo Recipe features thinly sliced raw fish dressed with olive oil, citrus, flaky sea salt, and fresh herbs. A stunning appetizer in minutes!
When the fish is exceptional, the best thing you can do is almost nothing. Crudo is one of the simplest-and most beautiful-appetizers you can make at home, yet it always feels special.
Think of crudo as Italian-style sashimi: pristine raw fish, thinly sliced and dressed simply with good olive oil, flaky sea salt, citrus, and fresh herbs. The beauty is in its simplicity, allowing the freshness and flavor of the fish to shine.
Here, I’ll show you my basic crudo recipe and the simple formula I use as a jumping-off point. Once you have the foundation, there are endless ways to make it your own-play with different citrus, herbs, chiles, infused oils, and seasonal garnishes.
As a chef, this is exactly the kind of appetizer I love serving-minimal effort, beautiful on the plate, and all about the quality of the ingredients.
What is Crudo?
Crudo is the Italian word for "raw" and refers to raw fish or shellfish that is simply dressed rather than cooked-typically with olive oil, citrus, and sea salt. From there, you can get creative! Add fresh herbs, thinly sliced chiles or vegetables, capers, spices, or microgreens. The key is to keep the toppings light enough that the fresh fish remains the star.
Why you’ll love this family favorite recipe!
Quick and easy. Crudo comes together in minutes! Pop the fish in the freezer for 20-30 minutes to firm it up for easier slicing, whisk together the dressing, then slice, arrange, and garnish.
Beautifully simple. With exceptional fresh fish, you don’t need much-just good olive oil, fresh lemon, flaky sea salt, and a few thoughtfully chosen toppings. This is a dish where less really is more.
Guaranteed wow factor. Colorful, elegant, and restaurant-worthy, crudo makes a stunning appetizer for entertaining-yet it’s surprisingly effortless to prepare at home.
Crudo Recipe Ingredients
Fish: Choose exceptionally fresh, high-quality “ocean” fish from a trusted fishmonger and tell them you'll be serving it raw. Halibut, sea bass, salmon, black cod, hamachi, tuna, rockfish, snapper, ono, and scallops are all delicious options. Use skinless fish and chill it well; popping it in the freezer for 20-30 minutes firms it up and makes thin slicing much easier.
Extra virgin olive oil: Because there are so few ingredients, use a flavorful, good-quality olive oil you love-the flavor really comes through here.
Citrus: Lemon, lime, Meyer lemon, yuzu, mandarin, orange, grapefruit, or Key lime all work beautifully. A splash of good vinegar can also be used for acidity.
Citrus zest: Adds fragrant, concentrated citrus flavor without additional acidity. Use the zest from whichever citrus you choose.
Flaky sea salt and black pepper: Flaky salt seasons the fish while adding a delicate crunch; freshly cracked pepper adds a subtle bite.
Fresh herbs: Tender herbs such as basil, cilantro, chives, tarragon, mint, or Italian parsley add freshness and color. Tear or finely chop them just before serving.
Optional additions: This is where you can make your crudo your own. Try thinly sliced fresh chiles, cucumber, radishes, watermelon radish, Calabrian chiles, capers, olives, microgreens, or a sprinkle of Aleppo pepper or Urfa biber. Keep garnishes delicate and use a light hand so the fish remains the star.
Recipe Variations
While we’ve given you a basic flavor profile, keep in mind there are no rules here! As long as you have a good balance between fat(oil), salt (umami), and acid, you are good to go! Take crudo in other directions, for example:
- Japanese-Inspired: Use our ponzu sauce for the dressing or try a mixture of sesame oil, yuzu, shoyu, and mirin! Delicious on Hamachi Crudo or Tuna Crudo!
- Gremolata– Use our basic crudo dressing, then drizzle our gremolata around the plate, or use another herby sauce!
- Middle Eastern- Use our basic dressing, then drizzle zhoug around the plate.
How to Make Crudo
Step One: Freeze the fish. Before preparing your Crudo, freeze the raw fish for 20-30 minutes. This will make it easier to slice thinly and cleanly.
Step Two: Prepare the Crudo dressing. Zest the lemon, or other choice of citrus, and set the zest aside. Combine the olive oil, lemon (or citrus) juice, salt, and pepper in a bowl. Whisk together and set aside.
Step Three: Slice the fish. Remove the fish from the freezer and using a very sharp knife ( sharpen it!) slice it into very thin 1/8-inch thick (or thinner!) slices.
Step Four: Assemble the Crudo-spoon half of the whisked crudo dressing onto a serving plate. Cover the area where you plan to arrange the fish.
Place the fish onto the plate over the dressing. Arrange the slices in a row, circle, scattered, or however you wish! See the photos throughout this post for examples.
Add your toppings. Tuck in veggies, herbs, chilies, and any other additions you want to use.
And lastly, spoon the remaining dressing over the top of the fish. Finish with zest, flaky salt, and chili flakes.
Serve cold. Refrigerate the Crudo until you are ready to serve. It is best served cold! Leftovers are good for one day.
Crudo Recipe Tips
- For the easiest slicing, freeze the fish before preparing Crudo. Freeze your fish for 20-30 minutes before making Crudo. This crucial step will make it easier to slice the fish thinly.
- Use a sharp knife. For smooth, even, and thin slices, a good sharp knife is a must-have!
- Use a mandolin for the vegetables. While you can use a sharp knife to thinly slice your vegetable toppings, a mandolin can make it a lot easier to create paper-thin slices of cucumber, radish, or peppers.
- Flavor: Make sure your dressing is balanced. Fat, Salt & Acid!
- Refrigerate before serving. This dish is best enjoyed cold! Even if you plan to serve it right away, place the plate in the fridge for a few minutes.
More recipes you may enjoy!
Well, I hope you give this Crudo a try. It is honestly one of my favorite things to eat- so much flavor and goodness! It is fun to make, and is always the hit of a party!
xoxo
Thanks for rating the recipes…it helps others find them and encourages people to try them out as well.
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Crudo Recipe
- Prep Time: 15
- Freezer Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Appetizer, cooking basics, easy recipe, entertaining, fish and seafood, fish recipe, how to recipe, Snack
- Method: assemebled
- Cuisine: Italian
- Diet: Dairy-Free, Diabetic, Gluten Free, Gluten-Free, high protein, Keto, Low-Carb, Paleo
Description
This easy Crudo Recipe features thinly sliced raw fish dressed with olive oil, citrus, flaky sea salt, and fresh herbs. A stunning appetizer in minutes!
Ingredients
- 8 ounces of wild ocean fish (skin off): halibut, escolar, sea bass, hamachi, tuna (yellow tail, ahi), rockfish, red snapper, ono, or scallops (freeze for 30 minutes)
Basic Crudo Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
Optional additions:
- Spicy: Chili flakes (Alepo or urfa biber), thinly sliced fresh chilies ( serrano, red, jalapeno), or calabrian chilies.
- Fresh herbs (basil, cilantro, dill, Italian parsley, tarragon, mint, microgreens)
- Crunchy: cucumber, radish, pickled onions, watermelon radish,
- Optional additions: capers, toasted pinenuts, arugula, gremolata, flaky sea salt
Instructions
- Freeze fish for 20-30 minutes to make it easier to slice.
- Make the Crudo Dressing. Zest the lemon and set zest aside. Mix the olive oil, lemon juice, salt and pepper in a bowl. Set this aside.
- Slice the fish into very thin slices.
- Assemble. Spoon half of the whisked crudo dressing on a plate, covering the area where you plan to put the fish. Arrange the fish- either in a row, circle, scattered, or however you like. See photos above. Tuck in veggies, herbs, chilies, and whatever additions you want to use, then spoon the remaining crudo dressing over the top of the fish. Finish with the zest and chili flakes.
- Refrigerate until serving. Best served the same day and cold!
Notes
If your fish smells “fishy”, but you know it to be of good quality, try rinsing in under cold water, then pat dry. Smell again. Sometimes it is the packaging that smells fishy.
Leftovers will keep 1-3 days in the fridge.
Nutrition
- Serving Size: 2 ounces
- Calories: 227
- Sugar: 0.2 g
- Sodium: 336.1 mg
- Fat: 21.9 g
- Saturated Fat: 3.4 g
- Carbohydrates: 0.6 g
- Fiber: 0.1 g
- Protein: 8.2 g
- Cholesterol: 26.1 mg
Crudo Faqs
Crudo is made with raw fish or seafood that is dressed with citrus and olive oil, and sometimes vinegar. Other seasonings are typically added on top.
Crudo always begins with something raw, usually fish or shellfish, but sometimes even thinly sliced raw meat. Then Crudo is dressed with an oil and citrus mixture. Sashimi uses raw fish, but usually without a marinade, sauce, or even a garnish. It is sometimes dipped in soy sauce. Ceviche is made with raw seafood that is “cooked” in a citrus juice marinade that cures it. Ceviche calls for more acid compared to Crudo, resulting in a different texture.
Yes! Buy wild ocean fish from a good source. Visit a fish market or fishmonger if you can, and avoid using farmed fish. Do not use prepackaged fish when making a raw dish.
As a raw dish, you can taste the brininess of the fish, enjoying the fresh, natural flavor. It’s citrusy and salty, and the other optional toppings add even more flavor.
This raw Italian dish can be followed by any Italian main like pasta, ragu, burrata, or polenta. Or pair it with an assortment of appetizers for gatherings and parties.
If you know your fish is fresh and of good quality, try rinsing the fish in cold water and pat dry. Then smell again. If it still smells fishy, I would not use it in crudo. Often, it is the packaging that smells fishy- so you want to rule this out.
If you want to add a bit of a crunch, crush some plantain chips and use as another of your toppings 😉
Yummy Marian!
Love it!
Great to hear!
It is even difficult to find fish that is not farmed these days. Most stores that sell fish do not necessarily admit to it being farmed fish, and always tell you it is wild caught. NOT TRUE.
I guess it depends on where you live. We usually have one or two wild options- and you can order on line- Seatopia has som great wild options. The other thing that I sometimes do… is ask my local sushi restaurant to sell me some! If I give a couple days notice they are usually happy to help!
I simply love your recipes and I look forward to them each week. I appreciate the time and and creativity you put into your love of great tasting food and sharing it with us all. Thank you!!!
Thanks Dolores! Hope you give this a try!
If you have guests that like raw fish nothing is as good as this. Such an elegant presentation too!
We have a local fishmonger so I’ll ask him what he has that’s wild.
Thanks for this!
Thanks so much Terri … and I agree!