🐟 Crudo di pesce
Crudo di pesce is the Italian way of serving very fresh raw fish: thin slices of sea bass, sea bream, tuna or similar, dressed just before serving with citrus juice, good olive oil, salt and fresh herbs. The fish stays silky and delicate, lifted by the acidity of the citrus. It is served chilled as a starter, especially in coastal restaurants.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g very fresh sushi-grade fish fillet (sea bass, bream or tuna), skinned
- 1 lemon and 1 orange
- 3 tbsp extra virgin olive oil
- Flaky sea salt, black pepper
- Chives, parsley or fennel fronds
- Chilli flakes (optional)
Method
- Chill the fish well, then slice it thinly across the grain with a very sharp knife.
- Arrange the slices in one layer on cold plates.
- Squeeze over a little lemon and orange juice and add some grated zest.
- Drizzle with the olive oil and season with salt, pepper and chilli.
- Scatter with herbs and serve immediately.
How to make it lighter
- Most of the calories come from the oil: one tablespoon is about 120 kcal, so drizzle lightly.
- Lean white fish such as sea bass or bream is lighter than tuna or salmon.
- Add thin slices of fennel or cucumber to make the plate bigger without many calories.
History
Raw seafood has long been eaten in Italy's coastal towns, especially in Puglia and Sicily. Today crudo is a popular starter in Italian seafood restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →