Crudo Plate Recipe

Prepare fish

Keep fish well chilled. Pat the fillets dry with paper towels. Using a very sharp knife, trim any sinew and skin if present. Slice fish into 1/8–1/4 inch (3–6 mm) thin slices or small bite‑size cubes depending on your preferred presentation. Arrange slices in a single layer on a chilled plate, leaving space between pieces.

Season fish

Lightly sprinkle the sliced fish with fine sea salt (use about half the salt now) and a light grind of black pepper. Let rest at room temperature for 2–3 minutes while you finish the vinaigrette and garnishes — this helps the salt begin to penetrate without curing the fish.

In a small bowl or jar combine fresh lemon juice, white wine vinegar, prepared wasabi paste, and honey. Whisk until the wasabi and honey are fully incorporated and smooth.

While whisking continuously, slowly stream in 3 tablespoons extra virgin olive oil to emulsify the vinaigrette. Taste and season with the remaining fine sea salt (adjust total salt to taste) and freshly ground black pepper. If the vinaigrette is too sharp, add a small pinch more honey; if too thick, thin with 1–2 teaspoons of cold water.

Reserve about 1 tablespoon of vinaigrette to dress the red onion so it mellows. Keep the rest at room temperature for immediate plating; rewhisk briefly if separation occurs.

Dress the red onion: place the thinly sliced red onion in a small bowl and toss with about 1 tablespoon of the wasabi‑lemon vinaigrette. Let sit 1–2 minutes to mellow the raw bite.

Plate the crudo: drizzle roughly 1–1.5 tablespoons of the vinaigrette evenly over the arranged fish slices (reserve extra vinaigrette to pass at the table if desired).

Scatter the rinsed capers evenly across the fish so each bite can get a briny pop. Distribute the marinated red onion over the plate in thin, delicate amounts.

Finish with the remaining olive oil: lightly drizzle up to 1 tablespoon of extra virgin olive oil over the fish for silkiness (this can be the same oil used in the vinaigrette or a finishing oil).

Garnish: sprinkle finely snipped chives, lemon zest, and toasted sesame seeds (if using) over the plate. Add microgreens or a small bed of baby arugula to one side for color and texture if desired.

Final seasoning and serve: taste a piece and add a tiny extra pinch of sea salt or a drop of lemon if needed. Serve immediately while fish is chilled and the vinaigrette is fresh.