Spanish Mackerel Crudo Recipe
strawberries, purple snow peas, hibiscus
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Ingredients
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Fish
Fruits
Vegetables
Herbs and Flowers
Seasoning
Method
Preparation of Fish
Slice the Fish
Using a sharp knife, thinly slice the Spanish mackerel fillets against the grain into bite-sized pieces. Place the slices in a bowl.
Preparation of Ingredients
Prepare the Strawberries
Wash the strawberries thoroughly, remove the stems, and slice them into thin pieces. Add to the bowl with the fish.
Prepare the Snow Peas
Trim the ends of the purple snow peas and slice them diagonally into thin pieces. Add them to the bowl.
Prepare the Hibiscus
If using dried hibiscus flowers, soak them in warm water for 10 minutes to rehydrate. If using fresh, rinse them gently. Chop coarsely and add to the bowl.
Dressing the Crudo
Combine and Season
In a small bowl, whisk together the sea salt, fresh lime juice, and olive oil. Pour this mixture over the fish and vegetable mixture. Toss gently to combine all ingredients evenly.
Serving
Plate the Crudo
Divide the Spanish mackerel crudo among serving plates, ensuring an even distribution of the strawberries, snow peas, and hibiscus. Serve immediately, optionally garnishing with extra hibiscus or lime wedges.