Crudo Recipe

Make the vinaigrette

Combine pink grapefruit juice and white wine vinegar in a small saucepan over low heat. Add sugar and salt and whisk until dissolved. Warm gently for 1–2 minutes (do not boil) then remove from heat. Allow to cool to room temperature, then refrigerate until ready to use. Yield ~180 ml.

Quick-pickle chiles

In a small heatproof bowl or jar, combine rice vinegar, water, sugar, and salt. Stir and heat briefly in the microwave or on the stove until sugar dissolves. Pour hot brine over thinly sliced Thai chiles. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. These are ready in 30 minutes and keep refrigerated for up to 2 weeks.

Toast coconut

Heat a small skillet over medium heat. Add oil and shredded coconut, stirring constantly until coconut turns golden brown and aromatic, 3–5 minutes. Transfer to a plate to stop cooking and season immediately with 1/4 tsp sea salt. Cool completely.

Cook sweet potato

Place diced sweet potato in a pot and cover with cold water. Add a pinch of salt. Bring to a simmer and cook until very tender, 12–15 minutes. Drain well.

Make purée

Return drained sweet potato to the pot or a blender. Add butter, heavy cream, 1/2 tsp salt and 1/8 tsp pepper. Blend or mash until very smooth and spreadable. Adjust seasoning to taste. Keep warm or chill briefly; it should be slightly cooled before plating the raw fish.

Prepare cure and fish

Zest the grapefruit and squeeze the juice. In a small bowl, mix 1.5 tbs sea salt and 1 tbs sugar. Pat fish dry with paper towels. Lightly sprinkle the salt-sugar mix over both sides of the fish slices, then immediately drizzle with 3 tbs of the chilled pink grapefruit vinegar and a teaspoon of fresh grapefruit juice. Gently massage a couple of grapefruit zest strips into the fish to impart aroma. Let the slices rest on a tray in a single layer for 5–8 minutes — this is a light ceviche-style cure (do not fully bury or press). After resting, gently blot off excess liquid so slices remain delicate and not overly salty.

Slice and arrange

If not already thin, slice fish thinly across the grain to produce delicate rounds. Keep chilled until plating.

Warm a small spoonful (about 1–1.5 tbs) of sweet potato purée and swipe it onto each plate or onto a communal serving board as a base for the crudo.

Arrange 6–8 slices of the cured fish over the purée or directly on the plate in a slightly overlapping fan.

Scatter 6–8 small grapefruit segments or 1–2 teaspoons of diced grapefruit around the fish for bright citrus pops.

Drizzle 1–1.5 tbs of the pink grapefruit vinegar over the fish (use remaining vinaigrette sparingly). Then finish with 1–2 tsp extra-virgin olive oil over the fish and plate.

Place 4–6 pickled Thai chili slices atop the fish to provide heat and acidity (use more to taste).

Sprinkle toasted coconut evenly over the fish and purée (about 2–3 g per plate), reserving a little for garnish texture.

Season with a light pinch of fleur de sel and a small grind of black pepper. Garnish with micro cilantro or micro herbs.

Serve immediately so the fish remains delicate and astringent grapefruit notes stay bright.