Sea Bream Crudo with Lemon and Olives
A fresh and elegant raw fish dish featuring thinly sliced sea bream served with grated tomatoes, arugula, Niçoise olives, and red onion, dressed with lemon and olive oil. This light and bright crudo makes for a sophisticated appetizer or light meal.
Ingredients
- •2 whole plum tomatoes
- •1 tsp Kosher salt
- •½ whole lemon
- •1½ lb sea bream
- •1½ cups arugula
- •⅓ cup Niçoise olives
- •½ whole red onion
- •½ cup fresh lemon juice
- •2 tbsp Extra-virgin olive oil
- •1 tsp Flaky sea salt
Cooking Instructions
- 1.
Grate tomatoes on a box grater until all the flesh is grated and there is just skin left; discard skin. Transfer tomato pulp to a small bowl and season lightly with kosher salt.
5 min
- 2.
Cut lemon half into quarters; remove seeds and white pith in the center. Thinly slice quarters.
3 min
- 3.
Place fish on a cutting board. Hold a long knife at a 45° angle and cut fish with the grain into 1/4"-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.
8 min
- 4.
Arrange sea bream on chilled plates. Spoon a bit of grated tomato around and scatter lemon pieces over. Top with arugula, olives, and onion. Pour lemon juice over, then drizzle with oil and sprinkle with sea salt.
5 min
