Learn how to make one of the simplest and most elegant dishes on Earth, Sicilian crudo, with this easy recipe. Pair with white wine for a light and refreshing meal.
In Italian, crudo quite literally means “raw,” and much like Japanese sashimi, it’s all about highlighting the pure flavors of fresh fish.
It isn’t a dish you smother with overpowering sauces or drown in spices. Instead, you let the fish itself shine, by using just a few punchy ingredients to accent its natural flavor. Olive oil brings richness, lemon juice adds zing, red onion gives a little bite, and capers sneak in a salty tang.
It looks like something you’d pay a pretty penny for at a fine seaside restaurant, but it’s incredible easy to make and comes together in minutes. A sharp knife, a steady hand, and high-quality ingredients are all you need.
Ingredients
- Seafood – Use any combination you’d like. My favorites are salmon, tuna, and scallops.
- Olive oil – Use a good quality olive oil. I like Vignolis Nyonsolive or Frankie’s 457, as those are both usually in my pantry.
- Lemon – Fresh squeezed lemon juice only! Bottled has preservatives that alter the flavor.
- Red onion – Finely dice a fresh red onion small so you get several pieces on each bite of fish.
- Capers – Use your favorite brand of capers.
- Salt & pepper – I use Diamond Crystal kosher salt and fresh cracked black pepper.
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Tips
- Purchase from a reliable source. Procure the seafood from a reliable and trusted source. If you don’t have a local fishmonger, try ordering online from a high-quality vendor like Meat n’ Bone.
- Chill before slicing. Pop the fish in the freezer for 15 minutes to firm it up before you slice it.
- Serve immediately. Crudo waits for no one – the texture and brightness are at their best right after dressing.
- Use a proper blade. A long, sharp chef’s knife or sashimi knife is ideal. Dull knives tear, sharp knives glide.
I like to prep a few different plates of crudo then pack our Yeti cooler and head to the beach. On our last trip, we made hamachi crudo and this Sicilian version.
If you want to take your crudo on the go, simply slice the fish ahead of time, put it on your serving plate, then wrap tightly with plastic wrap. Make the dressing and store separately. Pour on your plate of fish right before serving.
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Sicilian Crudo
Ingredients
- 6 ounces fresh seafood, (salmon, tuna, scallops, etc.)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red onion, finely diced
- 1 tablespoon capers
- pinch salt & pepper
Instructions
- Slice your fish into bite size pieces about 1/3" thick. If using scallops, slice them in half to make them thinner. Arrange seafood pieces on a small plate with a lip.
- Mix olive oil and lemon juice together, then pour over the seafood. Add the red onion and capers, then sprinkle with salt and pepper.
- Enjoy immediately.
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