Name: Crudo di Pesce (Crudo)
Yield: Serves 1
Cuisine: Italian
Ingredients: Assorted garnishes and seasonings, such as caperberries, thinly sliced cucumbers, lemon and orange segments, julienned radishes, green olives, fresh herbs, and fennel pollen; 60 grams (2 ounces) firm-fleshed fish, skinned and filleted, such as branzino, fluke, rainbow trout, tuna, salmon, or hamachi; Extra-virgin olive oil; Coarse sea salt and freshly ground black pepper; Lemon juice

Crudo means “raw” in Italian. Raw fish, thinly sliced and variously dressed, is a popular and stylish dish in Italy, and in Italian restaurants in America.

Crudo should be served immediately once dressed; the acid in the dressing will quickly “cook” the fish, turning it opaque.

The fish may also be tossed in the dressing, then plated with the garnishes and served immeditately.

(See “Crudo, Carpaccio, and Tar