Jul 14 2026
Restaurants›Ariete›Crudo Recipe

Crudo Recipe

Inspired by Ariete
Time30m
Serves2

baja kampachi, local green mango, charred pepper relish

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Ingredients

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Fish

Mango Salsa

Charred Pepper Relish

Method

Preparation of Fish

  1. 1

    Slice the Baja Kampachi

    Using a sharp knife, slice the Baja kampachi into thin, even sashimi-style pieces. Arrange them neatly on a chilled plate.

Mango Salsa

  1. 2

    Prepare the Mango Salsa

    Peel and dice the green mango into small cubes. Finely chop the red onion and cilantro. In a bowl, combine the diced mango, red onion, and cilantro. Add lime juice and salt, then mix well. Allow the salsa to rest for 10 minutes to let the flavors meld.

Charred Pepper Relish

  1. 3

    Char the Bell Pepper

    On a grill or stovetop flame, char the bell pepper until the skin is blistered and blackened. Place it in a bowl and cover it with plastic wrap for 5 minutes to steam. Once cooled, peel off the charred skin, remove the seeds, and chop the flesh into small pieces.

  2. 4

    Combine Ingredients for Relish

    In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Remove from heat and mix in the chopped bell pepper, balsamic vinegar, and black pepper. Let cool before serving.

Assembly

  1. 5

    Plate the Crudo

    On the plate with the kampachi, spoon the mango salsa evenly over the fish. Drizzle the charred pepper relish around the plate for an artistic touch. Serve immediately.

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