Lime juice provides zing to this easy crudo from Uruguayan-born chef Ignacio Mattos. Assemble it proper earlier than serving, so the juice doesn’t cook dinner the fish. Mattos makes use of sea bass, however snapper additionally works effectively. Take a look at our favourite uncooked fish recipes that includes crudo, sashimi, ceviche, and even poké.
Sea Bass Crudo
Lime juice provides zing to this easy sea bass crudo from Ignacio Mattos, chef at New York’s Estela.
Yield: serves 4
- 1½ lb. boneless, skinless sea bass, lower into ⅛-in.-thick slices
- Kosher salt
- 1 medium-hot recent crimson chile, similar to Holland, seeded and finely chopped
- 2 tsp. finely grated lime zest
- 3 tbsp. recent lime juice, divided
- 1 medium white turnip, sliced paper-thin utilizing a mandolin
- 1 small white onion, thinly sliced, soaked in ice water 10 minutes and drained
- ½ cups loosely packed cilantro sprigs, bottoms trimmed
- Further-virgin olive oil, for drizzling
- To a small bowl, add the turnip, onion, and 1½ tablespoons of the lime juice, and toss to mix; put aside.
- Fan out the bass on a platter and season with salt. Sprinkle over the chile, lime zest, and remaining lime juice.
- To serve, scatter the turnip combination over the fish, then garnish with the cilantro and a drizzle of olive oil.