The Technique: Crudo Edit

Crudo is an elegant starter to serve before complex meals. It’s light, easy to set out for guests to graze, and easy to make ahead. 

While getting sushi grade fish is essential, don’t feel nervous to serve raw food at your dinner party. It’s a crowd pleaser, and you’ll feel like a pro. It’s the perfect pairing for sparkling wine & cocktails. 

No, this isn’t a recipe; it’s a guideline:)

The formula is simple: 

raw fish + good olive oil + acid + crunch + salt + a little heat (optional)

Raw Fish
Salmon, hamachi, tuna, red snapper, scallop (etc, etc, etc!)

If desired, lightly cure the fish for 10 minutes in salt, or soak scallops in ice water seasoned with mirin and salt. Rinse and pat dry before slicing. Slice the fish against the grain slightly thicker than you may think, like sashimi at sushi restaurants. You want the slices thick enough where you can actually feel the texture of the fish and taste the full flavor of the slices. Dress the fish with the acid right before serving or you’ll end up serving ceviche:)

Most importantly, don’t be afraid to play!

Olive oil

Use a quality finishing olive oil to enhance the flavor of the fish and round out the punchier ingredients.

Acid

Lemon juice, lime juice, rice wine vinegar, etc

Crunch

Crispy garlic or shallot, fresh herbs, nuts like pine nuts or pistachio

Salt

Soy sauce or shoyu, finishing salt like Maldon or Fleur de Sel, capers, or olives

For the Heat

Thinly sliced chili, like jalapeño or serrano, or espelette chili pepper

Procedure

The rest is simple. Lay the fish on a platter or plate and right before serving, dress with the olive oil, acid, salt, and whatever garnish you’re using.

Questions about this technique? Email Britt at britt@parisdiningclub.com