fish crudo with olives

Fish crudo is the perfect way to showcase the most pristine and fresh local seafood. I often use snapper, black sea bass and tuna. It needs to be as fresh as can be. Be sure to ask your seafood purveyor about what is the absolute freshest.

Fish crudo is completely raw fish, lightly dressed with flavorful olive oil, citrus and other ingredients. I prefer using Olinda olive oil, capers and caper brine, lemon juice, orange juice, a little salt, and a gentle drizzle of Apis Mercantile honey. Finished off with Olinda olives, seasonal vegetables and herbs, this dish takes nearly no time to prepare and is packed with flavor.

Serves 4

1 pound mild fish fillets, skin off and bones out, thinly sliced into very thin slices while cold

Zest and juice of 1/2 an orange

Zest and juice of 1-2 lemons

1-2 tablespoons caper brine

1 tablespoon capers

Kosher salt, to taste (optional)

Freshly cracked black pepper, to taste

3-4 tablespoons Olinda olive oil

Honey, to taste

Handful of Olinda olives, thinly sliced

Market vegetables, to garnish

Fresh herbs, to garnish

Combine the orange juice, orange zest, lemon juice, lemon zest, caper brine, capers, salt (if needed), pepper, olive oil and honey until thoroughly combined. Gently fold in the fish to coat it well. Plate the fish nicely with the olives, vegetables and fresh herbs.