The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Crudo of Snapper

Advertisement

Ingredients

Garlic

4 cloves of garlic, blanched 3 times, thinly sliced

1 cup champagne vinegar

½ cup sugar

1 bay leaf

3 allspice berries

3 black peppercorns

Marinade

¼ cup lemon juice

¼ cup rice wine vinegar

¾ cup aji mirin

½ cup honey

¼ cup extra virgin olive oil

¼ cup orange juice

¼ cup white balsamic vinegar

Salt

White pepper

Snapper

12 ounces fresh snapper filets, thinly sliced

1 serrano chile, thinly sliced

1 radish, thinly sliced

1 Fuji apple, thinly sliced

Coarse sea salt

Olive Oil

Directions

Garlic

  1. Pour vinegar in small pot then add sugar, bay leaf, allspice and peppercorns. Bring to boil then add garlic. Turn off heat and let garlic steep in liquid for at least 4 hours, but best overnight.
  2. Set aside until needed.

Marinade

  1. Combine all ingredients. Mix well.
  2. Season to taste with salt and white pepper.

Crudo

  1. Place snapper on plate and drizzle liberally with lemon marinade.
  2. Sprinkle with sea salt then top with Serrano chiles, radish, Fuji apple and pickled garlic.
  3. Drizzle with good quality olive oil and garnish with celery leaves.

 

Print Recipe