Raw fish and shellfish are prepared by different cultures across the globe. South America is infamously known for their ceviche, the Japanese for sashimi, and the Italian’s have their crudo. While ceviche is more sauce heavy and sashimi is undressed, crudo lies somewhere between. It is not overly sauced but sits in a light bath of citrus, olive oil and salt. In this dish, the citrus and velvety olive oil enhance the inherent sweetness of the scallop and bring it to a whole other level. I prefer scallops when making crudo as it is both meaty and sweet. I top it with sprigs of dill and sweet red chili to add a contrast of flavor and texture.
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