Crudo Di Pesce Recipe

Chill and slice fish

Place the sushi-grade tuna, salmon, and sea bass in the coldest part of the refrigerator for 15–20 minutes before slicing to firm them up. Using a very sharp knife, trim any skin or connective tissue and cut the fish into 1/8–1/4-inch (3–6 mm) thin slices or small 1/2-inch (1–1.5 cm) cubes depending on your presentation preference. Arrange the slices/cubes on a chilled plate in separate small piles or artistically staggered across serving plates. Keep chilled.

Reserve the fish plates in the refrigerator while you prepare the dressings and garnishes so the fish remains cold.

Make dressing

In a small bowl whisk together the extra-virgin olive oil (4 tbs), fresh lemon juice (3 tbsp), fresh lime juice (1 tbsp) and orange zest (1 tsp) until emulsified. Taste and adjust balance: add up to 1/2 tsp more lemon or lime if you prefer brighter acidity.

Season the dressing lightly with 1/4 tsp of the fine sea salt and 1/4 tsp of freshly ground black pepper to help carry flavor; final seasoning of the dish will be done after assembly.

Prepare garnishes

Thinly slice the red chili (or measure out red pepper flakes), chop the dill, snip the chives, and rinse and roughly chop the capers. Place microgreens or baby arugula on a small plate to be used for plating.

If using bottarga, grate a small amount and keep ready for finishing.

Dress the fish

Working plate by plate, lightly spoon about 1/2 to 1 tablespoon of the citrus-oil dressing over each portion of fish (aim for an even, thin coat; do not drown the fish). Use the back of the spoon to spread the dressing slightly if slices overlap.

Scatter small pinches of chopped capers over the fish, then sprinkle the remaining sea salt (adjust to taste, up to 1 tsp total across all plates) and freshly ground black pepper (use remaining 3/4 tsp across plates). Add the thinly sliced red chili or a light dusting of red pepper flakes for heat.

Distribute chopped dill and snipped chives evenly over the fish. Place a small handful (about 1–2 tablespoons) of microgreens or baby arugula beside or on top of each portion for texture and color.

Finish each plate with a tiny drizzle (about 1/4 tsp) of extra-virgin olive oil, a small pinch of sea salt flakes, and a light dusting of grated bottarga if using.

Serve immediately with thin crostini or grilled sourdough slices on the side so guests can spoon or place crudo on the bread.

Keep prepared crudo chilled and serve within 15–20 minutes of dressing to ensure fish is fresh and flavors are vibrant. Leftovers should not be kept more than a few hours; consume fresh.