Medium
Crudo means “raw” in Italian, and whenever working with raw fish, always be sure it is fresh. The Sea Bass in this recipe was sourced from St. Jude Farms in the ACE Basin. Doesn’t get fresher than local! This elegant and simple starter is a great small plate, or a segue into a fancy feast.
Recipe by Chef Ennio Vasquez, Drawing Room
Ingredients
SERVINGS: 2 Serving(s)
Fish
- 6–8 ounces local black sea bass
- ½ cup Hat Trick Marinade (recipe follows)
- 1 lime, separated into segments
- 1 small red onion, thinly sliced
- 3 thin slices of jalapeños
- 2 thin slices of radishes
- 3 thin slices of cucumber
- 2 cherry tomatoes (halved)
- 4 cilantro leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon Aleppo pepper
Marinade
- 2 ounces Hat Trick Gin
- ¾ ounces fresh lime juice
- ¾ ounces simple syrup
- 1 jalapeño pepper cleaned and sliced
- 3 fresh cilantro leaves
Instructions
Fish Crudo
Slice the fillet into ¼-inch slices, and arrange on a plate. Pour the Hat Trick Marinade over the fish. Put lime segments, red onion, jalapeños, radishes, cucumber, tomatoes and cilantro in a small bowl and toss with olive oil. Garnish the plate as with the mixed ingredients, then season with sea salt and Aleppo pepper.
Hat Trick Gin Marinade
Put all the ingredients in a shaker, add ice and shake for 2 minutes, then strain.
