The Raw Fish Dish
Raw fish, but make it effortless, elegant, and absolutely delicious. In this hands-on
class, we’ll explore the art of preparing crudo and ceviche—two fresh and vibrant
ways to enjoy sushi-grade fish beyond traditional sushi and poke.
How to Properly Thaw Sushi-Grade Fish
→ Keep fish vacuum-sealed or in a covered container.
→ Place it in the refrigerator for 8-12 hours (overnight is best).
→ Once thawed, pat dry with a paper towel.
→ Use immediately and keep fish chilled until serving.
**Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions**
Sicilian Tuna Crudo
Servings: 2–4
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Ingredients:
- 7–9 oz sushi-grade ahi tuna, thawed
- 2 tbsp extra virgin olive oil
- Zest of 1 lemon
- 2 tbsp finely chopped pistachios
- Flaky salt, to taste
Instructions:
- Slice the Tuna: Slice the tuna into thin, even pieces (about 1/8-inch thick). Arrange on a chilled plate.
- Dress & Plate: Drizzle with olive oil. Sprinkle lemon zest over the tuna, scatter chopped pistachios, and finish with flaky salt. Serve immediately.
Salmon Crudo
Servings: 2–4
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Ingredients:
- 5–7 oz sushi-grade salmon, thawed
- 1 tbsp grapefruit juice
- 1 tbsp soy sauce or tamari
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp water
- 1 small jalapeño, thinly sliced
Instructions:
- Slice the Salmon: Slice salmon into thin, even pieces (about 1/8-inch thick). Arrange on a chilled plate.
- Make the Dressing: Whisk together grapefruit juice, soy sauce, sugar, sesame oil, and water in a small bowl.
- Plate: Drizzle the dressing over the salmon. Top with thin jalapeño slices. Serve immediately.
Red Snapper Crudo
Servings: 2–4
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Ingredients:
- 5–7 oz sushi-grade red snapper, thawed
- 1 tbsp harissa paste
- 1 tbsp extra virgin olive oil
- 4–5 cherry tomatoes, thinly sliced
- Pinch of salt
- Minced preserved lemon
- Cilantro leaves, for garnish
Instructions:
- Slice the Snapper: Slice the red snapper into thin, even pieces (about 1/8-inch thick). Arrange on a chilled plate.
- Prep the Toppings: Mix harissa with olive oil to create a drizzle. Toss cherry tomatoes with a pinch of salt and let sit briefly.
- Plate: Drizzle harissa mixture over snapper. Scatter salted tomatoes and minced preserved lemon on top. Garnish with cilantro. Serve immediately.
Scallop Ceviche
Servings: 2–4
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 35–45 minutes (includes marinating)
Ingredients:
- 1/2 lb dry sea scallops, cut into small cubes
- 1/2 cup fresh lime juice (about 4–5 limes)
- 1 tbsp ají amarillo paste
- 1/4 small red onion, very thinly sliced
- 2 tbsp chopped fresh cilantro
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp black pepper
- 1 tbsp olive oil (optional, for richness)
- Tostadas or plantain, corn, or sweetpotato chips for serving
Instructions:
- Prepare the Scallops: Pat scallops dry and cut into small cubes.
- Marinate: Combine scallops with lime juice, ají amarillo, and salt. Stir and refrigerate for 20–30 minutes, until scallops are opaque.
- Add the Onion: Rinse and pat dry red onion slices. Stir into scallops with black pepper, cilantro, and optional olive oil. Adjust seasoning to taste.
- Serve & Enjoy: Spoon ceviche into bowls or over tostadas. Garnish with cilantro or jalapeño. Serve with chips of choice.
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