Raw Snapper Crudo Recipe

Chill and slice fish

Place the sashimi-grade snapper in the coldest part of your refrigerator for at least 15 minutes to firm it (or 10 minutes on a tray over ice). Using a very sharp knife, trim any silver skin and slice the fillet into 1/8"–1/4" (3–6 mm) thin slices. Arrange the slices in a single layer on a chilled plate, slightly overlapping if desired.

Lightly season the fish slices with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Drizzle the 1 tablespoon neutral oil in a thin stream over the slices to add sheen and to help the vinaigrette adhere later.

Hull and quarter the strawberries, then slice each quarter into very thin slices (about 1–2 mm). Aim for uniform small pieces so they distribute evenly across the crudo.

Thinly slice the radishes on a mandoline or with a sharp knife into paper-thin rounds. If desired, stack a few rounds and cut into half-moons for visual variety.

Remove the jalapeño stem, slice in half lengthwise, remove seeds if you want milder heat, and finely dice 1/2 of the pepper. Reserve remaining half for another use or thinly slice a few rounds for garnish.

Pick cilantro leaves from stems and roughly chop larger leaves. If using microgreens or baby arugula, rinse lightly and dry thoroughly; set aside.

In a small bowl or jar combine 2 tablespoons fresh lime juice, 1 tablespoon fresh orange juice, 1 teaspoon rice vinegar, 1 teaspoon finely grated fresh ginger, and 1 teaspoon honey. Whisk or shake to dissolve the honey.

Slowly whisk in 2 tablespoons extra-virgin olive oil (or shake in a jar) until emulsified. Season with 1/4 teaspoon fine sea salt and 1/16 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1/2 tsp honey or an extra 1/2 tsp lime juice as preferred.

Scatter the thin strawberry slices and diced jalapeño evenly over the arranged snapper slices.

Distribute the radish slices (or half-moons) across the fish, arranging some on top of strawberries for color contrast and texture.

Drizzle 1 to 1 1/2 tablespoons of the ginger-citrus vinaigrette evenly over the entire plate — use less for a lighter coating, more for brighter flavor. Allow the fish to sit 1–2 minutes so the vinaigrette slightly cures the surface.

Sprinkle chopped cilantro and scatter microgreens or baby arugula over the top. If desired, finish with a few thin rounds of jalapeño for visual heat and an extra pinch of flaky sea salt.

Serve immediately with small forks or spoons. This crudo is best enjoyed within 15–20 minutes of assembly for optimal texture and freshness.