You’ve heard of ceviche and tartar…wondering what “crudo” is? It means “raw” in Italian. Thanks to sushi, we are much more familiar with raw fish here in the US than we ever were. The fish is cured in an acid (here, lime juice). Crudo generally has oil, heat, salt, and citrus. It is very important to use high-quality fish that is super-fresh. Ask your fishmonger for sushi-grade salmon, which is suitable to eat raw. Don’t get squeamish on me! This dish is a breath of fresh air on a hot summer day, and the charred corn adds a nice seasonal touch. —Sara
2 pieces sushi-grade salmon
1 ear of corn
Sprigs of fresh dill
1 lime
Salt and pepper, to taste
¼ teaspoon chili powder
Drizzle of good-quality olive oil
Pickled red onion (recipe below)
Pickled Red Onion
1 red onion, thinly sliced
1 cup apple cider
½ cup red wine vinegar
¼ cup sugar
1 teaspoon salt
- Prepare the pickles. Combine the apple cider, red wine vinegar, sugar, and salt in a pot. Simmer until the sugar dissolves. Remove from heat.
- Toss onions into the pickling mixture. When the mixture is completely cool, transfer to the fridge.
- Prepare the crudo. Char the corn in a grill pan. Slice off the kernels over a bowl.
- With a very sharp knife, cut the salmon into thin slices. Lay the salmon on a plate and squeeze lime juice over it.
- Scatter the charred corn, pickled red onion, and dill over the salmon.
- Drizzle olive oil. Sprinkle chili powder, salt, and pepper.
- If not serving immediately, place in the fridge. The crudo should be served ice-cold.
Yield: 2 servings
For more great recipes, check out this weeks issue of Whisk by Ami
