This month’s Fish Friday Foodies theme is “Let’s Go Raw”. Since Crudo is Italian for “raw”, what could be better? This super-simple Scallop Crudo recipe can be used with any raw fish; it includes zest of orange and lemon, Serrano peppers, toasted sesame seeds and fresh cilantro.
Camilla at Culinary Adventures with Camilla chose this month’s theme and I was pretty darned excited! I’d been eyeing a recipe for Snapper Crudo that was published by Bon Appétit several years ago. This is it (well, with some minor changes…you know me).
Unlike Ceviche, which uses raw fish which is then “cooked” in the citric acid (usually lemon or lime juice) it is marinated in, Crudo stays raw. For that reason, it’s very important to get really fresh fish! Most recipes for Crudo call for sushi/sashimi-grade fish; this means the fish is of the highest quality and may be eaten raw.
That doesn’t mean that you can’t eat previously frozen raw fish. As a matter of fact, some species of fish are better to eat raw if they have been frozen. So, for my recipe, since I wanted to use large sea scallops, and there aren’t any fresh to be had in my area, I used some that were frozen and thawed.
Crudo is very thin slices of fish, the fact that my scallops were frozen helped me, in that I was able to slice them before they were fully thawed. That really made a difference in getting a thin, uniform thickness. Once completely thawed, they are much more difficult to slice thinly. Win!
As I said, this recipe originated with Bon Appétit, but I did make a few minor changes. First, I decreased the amount of chile pepper used. Since I was going to garnish with a slice of the Serrano pepper, I halved the amount used in the paste.
Secondly, I increased the amount of orange and lemon zest used, and decreased the amount of orange juice. I wanted more of the fresh zest. Then, I used black sesame seeds in addition to white. I think they add a lot of visual impact, but that’s not necessary. If you don’t want to purchase black sesame seeds, just increase the amount of toasted white seeds used to compensate.
Lastly, I didn’t salt the paste, since like they suggested, I used Maldon sea salt flakes as a garnish. I didn’t think it needed more than that.
Mr. Saucy loved this crudo! Loved, loved, loved it! I hope you’ll try it. And again, you can use this paste recipe for any raw fish that you thinly slice.
- 8 large sea scallops, thinly sliced (about 4 slices per scallop)
- 1 Serrano pepper, seeded and chopped
- 2 tablespoons orange zest
- 1 tablespoon fresh orange juice
- 2 teaspoons lemon zest
- 1 teaspoon fresh lemon juice
- ½ teaspoon toasted white sesame seeds
- ½ teaspoon black sesame seeds
- For garnish: Fresh cilantro leaves, thinly sliced Serrano pepper, flake sea salt (such as Maldon), extra virgin olive oil to drizzle
- In the bowl of a food processor, add the Serrano pepper, orange zest, orange juice, lemon zest, and lemon juice and pulse until finely chopped.
- Arrange the scallop slices on chilled plates.
- Top with with the chile citrus paste.
- Sprinkle on each of the sesame seeds.
- Garnish with cilantro, pepper slice, cilantro leaf, sea salt.
- Drizzle with olive oil.
Be sure to check out all the other Let’s Go Raw Fish Friday Foodie posts in the links below: