How to Make Fish Crudo

Hamachi Crudo with jalapeños Photo: Leo Cestari
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Making a fresh crudo is simple when you have the freshest possible fish, great olive oil, maldon salt and bit of freshly squeezed citrus.

The rest is really up to you as far as what else you decide to use if anything at all.

I love shopping in New York's Lobster Place in Chelsea Market for great fish and seafood.

Serving Size: Serves 2-4


8 Oz. Sushi Grade Fish such as Hamachi, tuna, Amberjack, Fluke or Salmon

Torn Fresh or sliced Herbs such as Cilantro, basil, holy basil, Mint or chives

Nice Squeeze Fresh Lemon or Lime Juice

Great Quality Olive oil, pistachio oil, etc..

Maldon Salt or Fleur de Sel

2 Tbsp. Chopped shallots or thinly sliced red onion (optional)

Thinly sliced fresh pepper such as jalapeño, fresno or serrano chili(Optional)


Slice the Fish against the grain and arrange on a platter.  If for some reason your fish is not looking gorgeous, turn your idea into a tartar and further dice the fish.

Drizzle with fresh citrus, olive oil and salt.

Scatter with fresh herbs, onions or shallots, and chili.