Snapper Crudo Recipe

Prepare and slice

Keep snapper well chilled. Pat the fillet dry with paper towels. Trim any skin or connective tissue. Using a very sharp knife, slice the snapper crosswise into 1/8 to 1/4-inch (3–6 mm) thin slices. Arrange slices in a single layer on a chilled plate, slightly overlapping if desired.

Lightly season the arranged slices with 1/2 tsp fine sea salt and 1/4 tsp white pepper distributed evenly. Drizzle 1 tablespoon neutral oil very lightly over the fish to give a glossy finish and help the vinaigrette adhere.

Prepare strawberries

Hull the strawberries and cut into thin slices or small dice about 1/8–1/4 inch. Reserve a couple of thin slices for garnish if desired.

Prepare radishes

Trim radish ends and slice as thinly as possible (use a mandoline or very sharp knife) into rounds. Place in cold water briefly to keep them crisp, then drain and pat dry.

Prepare jalapeño

Remove the stem and halve the jalapeño lengthwise. For mild heat, remove ribs and seeds; for more heat, leave some seeds. Finely mince the 1/2 jalapeño and keep separate. Reserve a few very thin rounds for garnish if desired.

Arrange the prepared strawberries, radishes and a small pinch of microgreens or cilantro on and around the snapper slices just before serving.

Make the vinaigrette

In a small bowl, combine 2 tbs fresh lime juice, 1 tbs fresh orange juice, 1 tsp rice wine vinegar, 1 tsp grated fresh ginger, and 1 tsp honey. Whisk until honey dissolves. Slowly whisk in 2 tbs extra-virgin olive oil to emulsify. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Stir in the finely minced jalapeño to the vinaigrette to infuse heat. Let the vinaigrette rest for 5 minutes at room temperature to marry flavors.

Dress and plate

Spoon or lightly drizzle the ginger citrus vinaigrette over the arranged snapper slices—about 1 to 1.5 tablespoons total, distributed evenly so each slice is lightly coated but not swimming. Scatter the sliced strawberries and radish rounds over the fish. Dot a few drops of any remaining vinaigrette around the plate.

Garnish

Finish with reserved lime zest, a light sprinkle of toasted sesame seeds if using, and microgreens or cilantro. Add the thin jalapeño rounds on top for visual interest and a fresh hit of heat.

Serve immediately while fish is chilled. Snapper crudo is best eaten within 10–15 minutes of dressing to preserve texture and temperature.