Crudo simply means ‘raw’ in Italian and Spanish and is used to describe any dish which is served uncooked with a simple dressing.

What is the difference between sashimi, crudo and ceviche?

If, like me, you are a fan of raw fish, you might be interested to know a bit about the different styles. Here is a quick break down: Sashimi - this is a Japanese dish made solely of thinly sliced raw fish or seafood. Unlike sushi, it isn’t served with rice or other ingredients, but usually comes with soy sauce, wasabi, and pickled ginger. Crudo - as mentioned above, crudo is an Italian or Spanish dish that features thinly sliced raw fish, meat or vegetables. However, unlike sashimi, crudo often involves marinating or seasoning the raw fish with olive oil, citrus juices, herbs, or other seasoning to enhance the fish’s flavour. Ceviche - originally from Latin America, ceviche is made by marinating raw fish or seafood in citrus (normally lime or lemon), spices, onions, chillies and herbs - and is often served with things like corn, avocado and tomatoes. The acid in the citrus juice ‘cooks’ the fish, effectively curing it.

What is sushi grade salmon?

You must only use sushi grade salmon (sometimes called ‘sashimi grade salmon) for this recipe as that is the only type that is safe to be eaten raw. It can be difficult to source if you don’t have a local fishmonger - but you can buy it online from places like The Fish Society . It should look and smell fresh and be chilled in the fridge as soon as possible after purchasing.

Easy and Delicious Salmon Crudo

Name: Easy and Delicious Salmon Crudo
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: ½ shallot, very finely chopped; 1 tbsp lime juice; 1 tbsp lemon juice; 2 tbsp soy sauce; 1 ½ tsp white miso paste; 1 tbsp olive oil; 250g sushi grade salmon; ½ cucumber, thinly sliced; 1 avocado, very finely sliced; 100g sugar snap peas, sliced in half to reveal the peas in the middle; 2 radishes, very finely sliced; 8 slices of pickled jalapeños; Fresh coriander leaves; Lime zest

Easy and Delicious Salmon Crudo

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This salmon crudo is quick, easy and delicious. A real show stopper of a dish but it's really very simple to put together

Author: Margie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: Serves 2-4 1x
Category: Seafood & Fish
Method: No Cook
Cuisine: Japanese

Ingredients

Scale

For the dressing:

½ shallot, very finely chopped
1 tbsp lime juice
1 tbsp lemon juice
2 tbsp soy sauce
1 ½ tsp white miso paste
1 tbsp olive oil

For the salmon:

250g sushi grade salmon

For the toppings:

½ cucumber, thinly sliced
1 avocado, very finely sliced
100g sugar snap peas, sliced in half to reveal the peas in the middle
2 radishes, very finely sliced

To garnish:

8 slices of pickled jalapeños
Fresh coriander leaves
Lime zest

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Instructions

Add the shallot to a small bowl and pour over the lime and lemon juice. Whisk together and let it sit for a minute.
Add the soy sauce, miso paste and olive oil and whisk to combine.
Carefully slice the salmon against the grain into thin slices (about ½ cm thick) - if it does not slice easily, cover and pop in the fridge for 15-20 minutes, then try again.
Lay the salmon onto a flat serving plate. Add the cucumber, avocado, sugar snap peas, radishes, and fresh herbs.
Drizzle over the shallot dressing, making sure the salmon gets a good, even coating.
Garnish with pickled jalapeños, fresh coriander leaves and lime zest.
Serve straight away.

Notes

You need to use a really sharp knife when slicing the salmon as they need to be relatively thin although I like mine to be the thickness of sashimi - so about 1cm but you can make it even thinner if you prefer.
Pop the salmon in the freezer for 15-20 minutes before slicing if it is proving tricky. Being very cold makes it easier to slice.
Always slice against the grain - at a right angle to the white lines throughout the fillet.
Check for bones before slicing and use tweezers to gently pull them out (be careful not to damage the fillet).
Remove any grey or brown parts as these don’t look as pretty and make it taste too ‘fishy’.
You must use sushi grade salmon and use it as soon as possible after buying or buy sliced sashimi from the supermarket or local store.
To get ahead, you can prepare the dressing and toppings up to 24 hours in advance. I wouldn’t recommend slicing the salmon more than 2 hours ahead and it must be kept in the fridge. You can remove it 30 minutes beforehand so that it is at room temperature.
Any leftovers will break down in the marinade and will become a strange texture so I don't recommend keeping leftovers. Personally, I have never found this to be a problem.

Find it online: https://desertislanddishes.co/salmon-crudo/