Crudo, meaning raw in Italian, generally refers to a dish of thinly sliced fish, simply dressed with little more than olive oil, lemon juice, and a pinch of sea salt. This recipe adds a few key ingredients but is wholly dependent on the freshness of the fish. Feel free to play with flavors — herbs, chile flakes, ginger — so many possibilities! And so easy!
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Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
