* Local L'a Fresh Catch Crudo Recipe

Slice fish

Keep fish well chilled. Using a very sharp knife, slice the fish against the grain into 1/8–1/4-inch thick slices (about 12 oz yields 18–24 pieces). Lay slices flat on a chilled platter or individual plates, slightly overlapping if desired.

Dress fish

Scatter the lime juice evenly over the fish slices — enough to lightly coat and just begin to cure the surface (about 4 tablespoons). Season with 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Let rest while you finish the condiments, 5–8 minutes, but do not over-cure.

Prepare cucumber: Peel if skin is thick. Cut the cucumber lengthwise, scoop out seeds if watery, then slice into 1/4-inch pieces. Place in a bowl, sprinkle with 1/4 teaspoon fine sea salt, 1 teaspoon rice vinegar and 1/2 teaspoon caster sugar. Using the back of a spoon or the flat side of a knife, press and lightly crush the cucumber pieces to release juices and create a slightly broken texture. Taste and adjust seasoning. Drain any excess liquid if very watery. Chill briefly if desired.

Assemble bed: Spoon a compact mound of crushed cucumber onto each plate or in the center of the platter where the fish will sit. The cucumber provides freshness and texture contrast to the fish.

Toast chiles and nuts

In a dry skillet over medium heat, toast the dried guajillo/ancho and arbol chiles for 20–40 seconds per side until fragrant but not blackened. Remove and cool. In the same skillet, toast the macadamia nuts, stirring, until lightly golden and fragrant, about 3–4 minutes. Remove and cool.

Rehydrate chiles (if needed)

If chiles are stiff, steep them in 1/4 cup hot water for 5 minutes to soften, then drain, reserving a tablespoon of soaking liquid.

Blend salsa macha

In a small food processor or mortar and pestle, combine toasted macadamias, toasted (and rehydrated) chiles, 1 clove garlic, 1 tablespoon toasted sesame seeds, 1 teaspoon light soy sauce, 1/2 teaspoon rice vinegar, and 1/2 teaspoon fine sea salt. Pulse while slowly drizzling in 1/4 cup neutral oil until the mixture is a chunky, spreadable paste (reserve up to 1 tablespoon oil to adjust consistency). Taste and adjust salt, acid, or chile heat. The texture should be coarse: crunchy nut pieces suspended in chili oil.

Finish and keep warm: Transfer salsa macha to a small bowl. If making ahead, cover and bring to room temperature before serving so oils loosen.

Prepare herbs: Roughly chop half the cilantro leaves and combine with the thinly sliced scallion. Keep some whole cilantro leaves or micro cilantro for garnish.

Plate the crudo: Spoon portions of crushed cucumber onto each plate. Arrange the lightly cured fish slices over the cucumber. Dot or drizzle small spoonfuls of macadamia salsa macha across the fish (about 1–1.5 tablespoons per serving), leaving some texture visible. Scatter chopped cilantro and scallion over the dish, finish with a light drizzle of extra virgin olive oil (about 1 teaspoon per plate), and a final pinch of flaky sea salt if desired. Garnish with micro cilantro and serve with lime wedges.

Serve immediately: Crudo is best eaten the same day. Encourage guests to squeeze a little additional lime if they like more brightness.