What are the components of Crudo?

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.

What is the difference between Crudo, Sashimi and Ceviche?

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.

Is it safe to prepare and eat raw fish at home?

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.

What does Crudo taste like?

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.

What pairs well with Crudo?

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.

What do I do if my fish smells fishy?

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.

Crudo Recipe (Italian-Style Sashimi)

Name: Crudo Recipe
Prep time: PT-994153H48M32S
Total time: 35 min
Yield: 4
Cuisine: Italian
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); 1/4 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh black pepper; 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

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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