Snapper Crudo with Chiles and Sesame
A fresh and vibrant raw fish dish featuring thinly sliced snapper topped with a zesty chile-citrus paste, fresh cilantro, olive oil, and toasted sesame seeds. This elegant crudo preparation balances heat from chiles with bright citrus flavors.
4 servings
4 hr 10 min
Ingredients
- •2 whole Fresno chiles or jalapeños, seeded, chopped
- •1 teaspoon finely grated orange zest
- •2 tablespoons fresh orange juice
- •1 teaspoon finely grated lemon zest
- •1 tablespoon fresh lemon juice
- •1 to taste Kosher salt
- •8 ounces sashimi-grade snapper or sea bream fillet
- •2 tablespoons Fresh cilantro leaves
- •2 tablespoons Extra-virgin olive oil
- •1 teaspoon toasted sesame seeds
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.
5 min
- 2.
Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.
5 min
- 3.
DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.
240 min