Restaurants›Water Polo Restaurant›Sicilian Crudo Recipe

Sicilian Crudo Recipe

Inspired by Water Polo Restaurant
Time25m
Serves4

Raw Hamachi, Bluefin Tuna, Scallop, Salmon, shallots, capers, citrus, Italian Olive Oil

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Ingredients

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Seafood

Citrus & Aromatics

Seasoning & Oil

Herbs & Garnish

Accompaniments

Method

Seafood Prep

1

Chill and slice

Keep all fish and scallops chilled until ready to work. Using a very sharp slicer or sashimi knife, slice the hamachi, tuna and salmon into 1/8 to 1/4-inch-thick slices, lengthwise into bite-size pieces (aim for 6–8 slices per fish portion). Slice the scallops horizontally into 1/4-inch medallions. Arrange each fish type separately on a chilled cutting board or plate.

2

If you prefer a more composed plating, cut each fish into 1/2-inch cubes instead of slices, keeping pieces uniform so they cure and dress evenly.

Citrus & Aromatic Dressing

3

Make dressing

In a small bowl whisk together lemon juice, blood orange (or orange) juice and lime juice. Add the minced shallot and chopped capers and let sit 2–3 minutes to mellow and infuse. While whisking, slowly stream in the extra-virgin Italian olive oil to emulsify. Season with half the salt and half the pepper (reserve the rest to adjust at the end). Taste and adjust for balance: it should be bright, slightly salty, and well rounded.

Assembling the Crudo

4

Dress seafood

Place the sliced seafood on a chilled platter or individual chilled plates. Spoon the citrus and olive oil dressing evenly over the seafood, using roughly 1 tablespoon of dressing per 2–3 ounces of fish. Ensure shallot and caper bits are distributed across each fish type. Let rest on the plate 2–4 minutes; do not marinate longer than 10 minutes to preserve texture.

5

Season the dressed seafood with the remaining salt and pepper to taste. Sprinkle the finely chopped parsley and sliced chives evenly across all pieces.

6

Scatter a few microgreens or baby arugula for bite and color, if using. Finish with a light dusting of lemon zest and additional capers as garnish.

Plating & Serve

7

Arrange the dressed seafood attractively on a chilled Raw Bar plate: group each species or create alternating bites so diners experience a mix. Place crostini or crackers on the side. Provide small tongs or a fork for guests to pick individual pieces.

8

Serve immediately. Crudo is best eaten within 10–15 minutes of dressing to preserve the raw texture and fresh citrus brightness.