From deviled eggs to cheese straws to antipasti, there are plenty of festive appetizers one can serve at a Summer soirée, but it's hard to imagine anything being quite as effortless — not to mention elegant — as a simple seafood crudo.
Crudo means "raw" in Italian, and more often than not, when you see it on upscale restaurant menus, it'll involve some form of raw fish (although the term can really apply to anything). Think of it as The Boot's answer to Japanese sashimi: instead of raw fish lightly dressed with soy sauce, the Italian version is often drizzled lightly with seasonings, acid, herbs, and oil.
With no cooking and no elaborate prep, you really can't beat this dish, which just involves three simple steps: slice, stir, and drizzle. That's it! Your dinners will be blown away, and you'll pay half the price of what you would for the exact same thing at a nice restaurant. If you've never made Italian-style crudo at home before, don't be turned off by the idea of working with raw fish. The key is just to look for high-quality, ultrafresh seafood and to use the best olive oil and produce that you can.
Keep reading for this Summer seafood standby.
Stick the fish in the freezer 20 minutes before prepping; it'll be easier to slice through.
- 1 pound halibut, yellowtail, or any other sushi-quality fish
- Flaky sea salt and freshly ground pepper
- Grated zest and juice of 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon thinly sliced chives or slivered scallions
- Slice the fish across the grain into 16 thin slices. Arrange on a chilled platter. Season each slice with salt and pepper.
- Whisk together the lemon zest and juice, olive oil, and chives or scallions. Spoon over the fish, and serve.
- Seafood, Appetizers
- Serves 4 as an appetizer