Japanese-style fish crudo recipe
Discover this recipe for fish crudo inspired by Japanese cuisine. Crudo, which means "raw" in Italian and Spanish, is a preparation technique that highlights the freshness and quality of fish. Unlike Japanese sashimi, which is often served without seasoning to preserve the pure taste of the fish, crudo is enhanced by a light marinade, generally based on olive oil and citrus fruit. Here, we explore a Japanese-inspired variant, where sesame, soy sauce and yuzu blend harmoniously to create a unique taste experience.
- Prep Time
- 10 minutes
- Servings
- 4
Ingredients
- 400 g of very fresh white fish (sea bream, sea bass, yellowtail, scallops, etc.)
- 1 yuzu lemon (or, if unavailable, a lime)
- 1/2 orange (or clementine, tangerine)
- 2 tablespoons of light soy sauce
- 1 teaspoon of toasted sesame oil
- 2 tablespoons of good-quality extra virgin olive oil
- 1 tablespoon rice vinegar
- 1/2 red chili pepper (optional, for a touch of heat)
- 1 tablespoon of toasted sesame seeds
- Seasoning of your choice: pink peppercorns, cilantro, microgreens, etc.
Directions
- Preparing the fish: Make sure you have ultra-fresh fish. Using a sharp knife, cut the fish into thin slices about 2-3 mm thick. Arrange them attractively and harmoniously on a large flat plate.
- To prepare the sauce: In a small bowl, combine the juice of the yuzu lemon (or lime), soy sauce, toasted sesame oil, extra virgin olive oil and rice vinegar. Finely chop half a red pepper if you wish to add a spicy note, and stir into the sauce.
- Preparation of citrus fruits and garnishes: Peel the orange, removing the peel and white membrane, leaving only the supremes (pulp). Cut into small pieces. Crush the pink berries and prepare the herbs (coriander, micro-sprouts, etc.).
- Final assembly: Just before serving, gently pour the sauce over the fish slices. Scatter the orange pieces over the dish.
- Finish: Sprinkle with toasted sesame seeds, crushed pink berries and fresh herbs (microfoam, coriander...) to taste. Serve immediately.
