Crudo is Italian style sushi-grade fish, typically accompanied by olive oil and sea salt. Quality ingredients make this dish shine, including locally caught yellowtail. So I like to make it as soon possible after assembling the ingredients. In this case I was inspired by Chef Evan Funke to choose thinly sliced kumquats, a chiffonade of mint, and a scattering red onions and jalapeño slices, quickly pickled.
- 1 jalapeño
- 1 teaspoon kosher salt
- 1 tablespoon red onion, minced
- ¼ cup white wine vinegar
- ¼ cup water
- 8 ounce sushi grade yellowtail
- 1 pinch fleur de sel, or to taste
- 1 tablespoon fresh mint leaves
- 1 fresh lemon wedge
- 1 ounce extra-virgin olive oil
- 3 kumquats
Slice the jalapeño and place in a bowl. Add the red onion, sprinkle with kosher salt and toss together, then set aside.
In a small sauce pot, combine the vinegar and water and bring to a boil. Once boiling, pour pickling liquid over the bowl of chilis and onion. Set aside to cool for 30 minutes.
Meanwhile, slice the fish into ¼‑inch slices and arrange on a plate. Season each slice of fish with a few grains of fleur de sel, to taste. Slice the kumquats thinly, picking out and discarding any seeds, and place a few on each slice of fish. Add 1 or 2 pickled chilis to each piece of fish, along with a bit of pickled minced onion.
Thinly slice, or chiffonade, the mint by stacking the leaves together, then rolling and slicing crosswise. Sprinkle the mint over the entire dish. Squeeze a wedge of lemon on the fish. Drizzle a fine stream of good olive oil and serve immediately.