Spiced Yellowtail Crudo

Some secrets you should know:

Sushi-Grade Fish: ‘Sushi-grade’ is a marketing term. Because this term is not regulated you have to find a fish market you know and trust. Sushi-grade is the way the fish is handled after it’s caught insuring the freshest fish safe enough to eat raw. It is typically frozen on the boat after it is caught in a freezer at very low temperatures for 4-7 hours so their are no parasites. If you are Vegan or Vegetarian you can substitute fruit or vegetables like peaches or tomatoes.

Acid: Citrus or Vinegar or Both! Citrus really compliments the flavor of fish. It’s best to squeeze it on top at the end so it doesn’t cook the fish like ceviche. Use the zest from lime, lemons, oranges, tangerines…etc. I love making an asain inspired dish with Yuzu Juice I pick up bottled at the asain markets. You really only need a large splash of Vinegar try white wine vinegar, rice vinegar, white balsamic.

High Quality Olive Oil: If you prefer a different oil that works too. I would suggest going for something fruity or high quality like something you use in salad dressings.

Seasoning: Salt and Heat. Flaky Sea Salt, I love the Maldon brand. Heat is your preferred level of spiciness. Jalepeño, Red Pepper Flakes, Serrano Peppers, or Freshly Grated Ginger.

Recipe To Crudo:

If you want a restaurant style crudo you can first cure the fish with salt and sugar. This helps to firm the texture to get those thin slices that beautifully soak up the marinade. You can also pop the fish in the freezer for 10-20 minutes and this will help to firm the fish as well.