Crudo Board
Crudo (Cru-DO),
literally translated as “raw”, is like the Italian version of Japanese sashimi. Crudo typically refers to raw fish or seafood, thinly sliced and traditionally dressed with olive oil and salt, but can also include citrus dressings, fresh herbs, and other seasonings.
The beauty of this dish lies in its simplicity and easy preparation. It’s not about detailed techniques or impressive knife skills, but rather about appreciating the fish at its peak freshness. Like all simple dishes, the quality of the ingredients really matters here. To understand the nuances of the ingredients and how they affect the fish, try experimenting with different flavored oils and textured ingredients. I love the simplicity of a flavored oil with crudo - truffle is great, as are some fruity flavored oils. Because texture matters, I finish it with some fresh herbs and a crunchy nut or a sprinkle of Maldon salt. It’s amazing to see how the flavor profile evolves as you play around with different variations.
This board is a Shabbos lunch staple at our house. Plate the crudo on a large board alongside some thinly shaved vegetables, lightly dressed salad, and sourdough bread. It’s that perfect combination of something light and aesthetically beautiful that we’re always looking for!
The Formula
Raw Fish + Oil + Aromatic + Heat + Acid + Texture + Salt
Try These Combinations:
Tuna + Toasted Sesame Oil + Soy Sauce + Lime Zest + Chives + Crushed Wasabi Peas
Salmon + Olive Oil + Tarragon + Shaved Apple + Diced Jalapeno + Lime Zest + Maldon Salt
Striped Bass + Olive Oil + Mint + Lemon Zest + Jalapeno + Maldon Salt
Fluke + Olive Oil + Curly Parsley + Red Chili + Persian Cucumber + Celtic Salt
Tuna Crudo
1 pound sashimi-grade tuna
1 teaspoon Sabatino truffle zest (or more, to taste)
1 tablespoon truffle oil (or more, to taste)
4 medium radishes, thinly sliced or shaved on a mandoline
1 jalapeno, thinly sliced (taste a slice to gauge the heat level)
½ cup parsley, chopped
Microgreens, for garnish (optional)
Maldon salt, for garnish
Using a sharp chef’s knife, slice tuna into even ⅛” slices. Discard any parts with sinew. Plate and drizzle with truffle oil and truffle zest. Sprinkle with radishes, jalapeno, and parsley. Garnish with microgreens (or more parsley) and Maldon salt.
Salmon Crudo
1 cup kosher salt, for curing
¼ cup sugar, for curing
1 pound center-cut skinless sashimi-grade salmon
2-3 tablespoons Arlotta blood orange olive oil or other fruity olive oil
1 tablespoon lemon juice
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange or grapefruit
¼ cup fresh tarragon, chopped
Freshly cracked black pepper, to taste
Maldon salt, for garnish
Microgreens, for garnish
To quick cure the salmon, mix salt and sugar and sprinkle evenly all over salmon in a glass dish. Cover and refrigerate for 30 minutes. Rinse in cold water to remove salt and sugar, and pat dry with kitchen or paper towel. Curing will help firm up and remove water from the fish, resulting in a deeper flavor.
Using a sharp chef’s knife, slice the salmon along the spine into two equal parts. Slice each side into even ⅛” slices, so they are thin but still a substantial bite. The last few slices will be harder to slice evenly, so just use those for snacking.
Plate salmon, then drizzle with olive oil and lemon juice. Sprinkle with citrus zest and tarragon and season with freshly cracked pepper and Maldon salt. Garnish with microgreens.
Fluke Crudo
½ cup kosher salt
1 tablespoon sugar
1 pound skinless sashimi-grade fluke
1 jalapeno, thinly sliced
½ cup cilantro, chopped
Zest of 1 large lemon
2-3 tablespoons olive oil
Maldon salt, for garnish
To quick cure the fluke, mix salt and sugar and sprinkle evenly all over fluke in a glass dish. Cover and refrigerate for 15-20 minutes. Rinse in cold water to remove salt and sugar. Pat dry with kitchen or paper towel.
With a sharp chef’s knife, slice the fluke along the spine into two equal parts. Slice each side into even ¼” slices. Place fluke onto plate with jalapeno, cilantro, and lemon zest. Drizzle with good quality olive oil and finish with a sprinkle of Maldon salt.
Shaved Vegetable Salad
5 Persian cucumbers, thinly sliced
1 bulb fennel, trimmed and thinly shaved
1 small shallot, minced
¼ cup dill, chopped
Juice and zest of 1 lime
1 tablespoon toasted sesame oil (for a spicy version, substitute with toasted sesame chili oil)
1 tablespoon olive oil
1 tablespoon rice or apple cider vinegar
Salt, to taste
Black pepper, to taste
Add shaved cucumber, fennel, shallots and dill to a bowl. Dress with lime juice and zest, sesame oil, olive oil, and vinegar. Season with salt and pepper to taste. Toss gently to coat.
To Assemble Crudo Board:
Toasted crostini
Thin crackers, such as Firehook or Tuscanini
Shaved vegetables, such as radish, fennel, and cucumber
Additional fresh herbs
Shaved jalapeno
To assemble the crudo board, start by adding your prepared bowls of crudo to a large platter. Add crostini, crackers, shaved vegetables, fresh herbs, and jalapeno in and around the bowls to fill in the blank spaces. You can also add other accompaniments like sliced avocado, diced mango, or endive leaves.