Salmon Crudo
Total time: 10 minutes (Preparation: 10 minutes)
Serves: 2 - 4
A crudo differs from sashimi, ceviche and curing in that it is dressed (unlike sashimi). It does not rely on acid to cook raw fish (unlike ceviche) and does not require salt / smoking (unlike curing). It is a fantastic way to celebrate fresh raw fish and is simple to make. As always, get the freshest seafood you can.
Salmon Crudo recipe
Ingredients
Salmon: 250g sashimi grade fillet
Ginger: 1 teaspoon, finely grated
Shallot: 1 tablespoon, minced
Chilli, birds eye: 1, finely sliced
Coriander: 1 tablespoon, sliced
Lime zest: 1 teaspoon, finely grated
Lime juice: ~1 tablespoon
Olive oil: 2 - 3 tablespoons
Salt (Maldon sea salt works best)
Method
Prepare all of the ingredients ahead of time.
Slice the salmon thinly and arrange on a plate.
Spread the lime zest, ginger, shallot, chilli and coriander.
Drizzle olive oil and squeeze lime juice to taste. Finally sprinkle some of the sea salt over the salmon.
Serve immediately.
Notes
Lime substitutes: You could substitute the lime and juice for lemon or even a vinegar such as rice wine vinegar
Fish: Other fish such as kingfish could work well
Capers: For an additional salty hit, consider adding 1 - 2 tablespoons of capers
Shallot substitute: For a punchier edge, consider substituting with red onion
Cucumber: Add thinly sliced cucumber for additional crunch and contrast.
Asian style variation
Substitute the following
Soy Sauce instead of salt - add this last
Sliced spring onion instead of shallots or red onion
Add a few drops of sesame oil, cucumber slices
You can add fried crispy onion for additional crunch if desired
