This halibut crudo is a fusion dish I developed inspired by my love for Japanese sashimi. “Crudo” is the Italian word for “raw,” and refers to a dish of uncooked fish, shellfish, (or sometimes meat) that is seasoned and dressed with an oil, some type of citrus juice, or, at times, a vinaigrette. Despite what you may think, crudo is simply a blanket term for anything that’s raw and dressed. There is no required shape associated with a crudo dish and flavor-palette wise, skies the limit.
Carpaccio, Tartar, Ceviche & Sashimi
Carpaccio, another favorite of mine, is considered a type of crudo. With carpaccio, the fish, or more commonly meat, is left uncooked, sliced, or pounded very thin. Like a crudo, carpaccios are drizzled, typically with olive oil and lemon juice, and served with added garnish.
Another type of crudo is tartare, which is made of raw seafood or meat, chopped, and mixed with a sauce and seasonings. Like carpaccios, tartare is defined by a shape, which is most commonly minced or diced.
I’m also a big fan of ceviche, which consists of raw seafood that’s “cooked” in a citrus juice marinade, which cures it. Ceviche recipes require substantially more acid compared to a crudo or tartare, as the fish needs to cure, which transforms the texture of the raw fish.
What does not fall into the crudo category is sashimi. Sashimi is made of meticulously sliced raw fish typically without a marinade, sauce, or even garnish. Enjoying sashimi is about appreciation for the superior quality of the fish and the technique of the chef preparing it. Celebrity chef, Nobu Matsuhisa, made famous a dish he calls “new style sashimi” that incorporates sushi-grade fish with a warm citrus sauce. That lovely dish inspired me to create this halibut crudo drizzled with ponzu, and olive oil .