Halibut Crudo
Andrea Potischman
Mar 16, 2023
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 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.
Halibut Crudo
Ingredients:
- 1 pound fresh, center-cut, skinless California halibut or fluke fillet
- 1/3 cup Ponzu sauce
- 2 tablespoons, good quality, Extra Virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed, lemon juice
- 1 teaspoon flaky sea salt
- freshly ground black pepper, to taste
- 4 red radishes, finely diced
- 1 jalapeño pepper, seeded, ribs removed, finely diced
Directions:
- With a sharp slicing knife, cut the halibut fillet into broad, paper-thin slices. As you work, arrange the slices, slightly overlapping, on a large serving plate. If the slices are thick, pound them slightly with your fist to flatten them.
- Drizzle the fish with the Ponzu sauce, followed by the olive oil, lemon zest, and lemon juice. Sprinkle with salt and pepper. Sprinkle the fish with the diced radish and jalapeño. Serve at once.
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