White Fish Crudo

Seafood Crudo somewhat has a reputation for being a fancy dish. But in reality, crudo is hands down one of the easiest starters you can make at home without advanced culinary skills - it’s all about the freshness and quality of the seafood and olive oil. It’s light, delicate, and very, very pretty.

One crucial element that you need to know before starting your creation - make sure to put your fresh piece of seafood into the freezer for about 10 mins (it’ll make it easier to cut), and during cutting, slice against the grain in a single movement towards you to prevent your seafood from flaking and falling apart. Because the prettiness and presentation of your crudo matters, it will make your guests genuinely believe you’re a master chef. Because that’s true!

Ingredients (serves 2-3 people):

10oz (approx. 10 small slices) of sushi-grade white fish. The best kinds to use are grouper, snapper, rockfish, or yellowtail
A few gooseberries, cut crosswise
1 small serrano or jalapeño pepper
10 small mint leaves
Pink peppercorns

Dressing:
3 oz of yuzu juice (sold at Asian stores or on Amazon)
Juice + zest of one lemon
2 tablespoons of good quality olive oil
Flaky salt

How-to:

1. Slice your fish thinly and lay the slices on the plate in a desired geometric pattern. Leave some space between pieces so every individual piece has a tiny opening for dressing.

2. In a mixing bowl, mix your dressing ingredients and pour over the fish. Drizzle with a bit more olive oil if needed. Garnish with gooseberries, mint leaves, lemon zest, and crushed pink peppercorns. Season with a few more salt flakes, and consume immediately! Yuuuuum.