Crudo Recipe

Keep fish cold and slice

Keep the fish chilled until ready to slice. Using a very sharp knife, trim any skin or sinew. Cut the fillet into uniform thin slices about 1/8-1/4 inch (3–6 mm) thick. Arrange slices in a single layer spread slightly apart on a chilled platter or individual plates.

Lightly season the raw slices with a pinch of sea salt distributed evenly over the surface. This helps bring out flavor without curing the fish.

Make dressing

In a small bowl, whisk together the lemon juice, lime juice, extra-virgin olive oil, orange zest and soy sauce until slightly emulsified. Taste and adjust — it should be bright with a gentle balance of acid, oil and a hint of umami from the soy.

Pour or spoon the dressing over the arranged fish evenly, using about two-thirds of the dressing so slices are lightly coated but not swimming. Reserve remaining dressing to finish if needed.

Prepare aromatics

Scatter the finely minced shallot, grated ginger and the thinly sliced chile over the dressed fish. These should be distributed so each bite gets some brightness and subtle heat. Grind the black pepper over the top sparingly.

Tear the cilantro leaves (and basil or microgreens if using) and scatter them over the fish along with the thinly sliced radishes for crunch. Sprinkle the toasted sesame seeds evenly as a final textured accent.

Drizzle the remaining teaspoon of extra-virgin olive oil in a thin ribbon over the plated crudo. If desired, add a squeeze of lemon or lime at the table. Serve immediately while the fish is cold and fresh.

Recommended plating: small portions (about 3–4 tablespoons of sliced fish per person) on chilled plates. Provide small forks or chopsticks and a napkin—crudo is best enjoyed immediately after dressing.