Snapper Crudo Recipe

Name: Allelos Snapper Crudo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb Snapper fillet; 2 pieces Blood orange; 1 cup Yogurt; 2 tbs Verjus (or lemon juice); 2 pieces Fresno chili peppers; 1 tsp Salt; 2 tbs Olive oil; 0.5 cup Fresh herbs (such as cilantro or parsley)

Inspired by Allelo

Time30m

Serves2

blood orange, yogurt verjus, pickled fresno

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation Instructions

Prepare the Snapper

Slice the snapper fillet into thin sashimi-style pieces and arrange them on a serving plate.

Make the Yogurt Verjus

In a bowl, mix the yogurt with verjus (or lemon juice) until smooth. Season with salt to taste.

Prepare the Blood Orange

Segment the blood oranges, removing the pith and membrane. Set the segments aside.

Pickle the Fresno Peppers

Thinly slice the Fresno chili peppers and marinate them in a mixture of olive oil, salt, and a splash of vinegar for at least 15 minutes.

Assemble the Dish

Spread the yogurt verjus mixture over the snapper slices. Top with blood orange segments and pickled Fresno peppers. Drizzle with olive oil and garnish with fresh herbs.