Top Rated Crudo Recipes

Four quick and easy crudos.
Crudos are served in restaurants everywhere — why not at home, too? Appetizer or entrée, it's the perfect summer dish. All you need is fresh fish, olive oil, different accents and seasonings, and a sharp knife. If you read my recipes, you'll notice that I'm a heat-freak, a pepperhead — well, these recipes are no different. A few different minced peppers as accents — jalapeño, Fresno, serrano — these can make all the difference. In January, I scored some paiche (a giant Amazonian freshwater fish that has not been regularly available in the U.S., if at all) at New York's Chelsea Market. The texture has been described as somewhere between cod and Chilean sea bass. It worked as a crudo with a little olive oil, lemon, and salt — though the texture trended more toward Chilean sea bass. Even then, I had to add some heat though. It was an outrageous combination of not-easy-to-pair ingredients: paiche and bhut jolokia (second-hottest pepper in the world at the time). Hot? A little (wink). Tasty? Yes. Ridiculous? You bet. These recipes aren't as spicy. But they are simple and delicious. Use different citrus juices, salts, and kinds of salts as you taste and match accents to see what you like. Click here to see No-Cook Dishes for Hot Summer Nights.
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crudo
Chef Mike Price, chef and co-owner of the newly opened The Clam restaurant, draws inspiration from one of his favorite ingredients, the clam. His menu focuses on seasonal, fresh ingredients, as well as showcases influences of the Atlantic seaboard.This recipe is courtesy of chef Mike Price.
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Chef Qui highlighted October’s seasonal ingredient, the raspberry, in his Raspberry Albacore Crudo. The lightly seared tuna is drizzled with vinaigrette making it sweet and tangy.
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These tuna bites are fresh and flavorful. Yellowfin tuna harmonizes with lemon, olive oil, and peppers, making this dish the pinnacle of Italian simplicity.   Click here to see Italian Classics Under 350 Calories
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Tuna crudo doesn't have to be an intimidating dish to create. As long as you trust your fishmonger and you have a sharp knife, you can whip up this elegant dish easily and impress your dinner guests easily.  Click here to see 15 Easy Fish Recipes for Summer.
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Staffan Terje, Perbacco Ristorante & Bar, San Francisco, California, Coastal Living MARCH 2010
Meyer lemons are rounder than traditional lemons and are often tinged with orange. Their flavor is sweeter and less acidic, but in this recipe, any lemon will work well.
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hltracy
Ingredients: 1 clove garlic, finely chopped 1/3 cup extra-virgin olive oil (EVOO) 1 loaf ciabatta bread, split 1/2 teaspoon dried oregano Two 6- to 8-ounce pieces burrata cheese or fresh mozzarella cheese, mashed 2 pints multicolor cherry tomatoes, ...
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www.recipesource.com
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Jean-Georges Vongerichten and Dan Kluger
The citrus in this dish strikes a vibrant chord that enlivens the delicate scallops.
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mary winecoff
The secret to this recipe is to shave the zucchini paper thin. This is a no cook salad or appetizer.
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Lia Huber, Cooking Light AUGUST 2007
Juicy summer tomatoes pair beautifully with fruity extravirgin olive oil in this Italian-style uncooked sauce that is delicious on pasta or grilled bread, chicken, or fish.
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CaliforniaGrown
Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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