In addition to Josh’s meticulously prepared tuna crudo, I’ve introduced my own version of salmon crudo, infused with a lively citrus essence. Despite their similar appearances, the two dishes offer distinctly different taste profiles. Each crudo stands out through its unique balance of flavors, underscoring the versatility inherent in this cuisine. The richness of the salmon, combined with the bright acidity of the citrus, results in a dish that’s both invigorating and complex, offering a stark contrast to the tuna’s nuanced, savory profile set against a backdrop of delicate tomato water. Conversely, salmon crudo, adorned with a zesty citrus vinaigrette, introduces a bold, tangy dimension that beautifully complements the salmon’s rich texture.

What Is Crudo?

Crudo, Italian for “raw,” is a dish that celebrates the purity and flavor of its central ingredient, fresh seafood, by serving it uncooked, lightly dressed. This preparation sets it apart from sushi, which often involves vinegared rice and additional components like nori or vegetables, and ceviche, where the fish is essentially “cooked” through marination. Crudo’s charm lies in its simplicity and the immediacy with which it connects the diner to the essence of the sea.

All About ‘Sushi-Grade’ Salmon

Sourcing sushi-grade fish involves patronizing reputable suppliers or specialty markets known for their rigorous standards and freshness. This ensures you’re getting the best possible product, not just for safety but also for the sake of flavor and texture, which are critical in a dish as nuanced as crudo. Sushi-grade fish is accessible at Asian specialty stores or can be purchased online and delivered on dry ice. In our region, it is easily obtainable at all Central Market locations or pre-ordered at any H-E-B seafood market.

Let’s Get Started

This foray into crudo cuisine not only highlights the adaptability of raw fish dishes but also celebrates the critical role of ingredient quality and culinary creativity.

Citrus Salmon Crudo

Print Recipe Pin Recipe

Ingredients

Citrus Vinaigrette

1/2 Orange Juiced and zested
1 Meyer Lemon Juiced and zested
1 Tbsp Light Soy Sauce
1/2 Tbsp Fish Sauce
1 Tbsp Honey
1 Tsp Sambal Sambal Matah preferred
1 Tbsp Avocado Oil
1 Tsp Ginger Freshly Grated

Pickled Onion

1/4 Cup Red Onion Very thinly sliced
1 Cup Red Wine Vinegar

Citrus Salmon Crudo

1/4 Lb Sashimi Grade Salmon Cut into 12 thin slices
Citrus Vinaigrette
1/4 Avocado Ripe
1 Tbsp Caviar Yuzu Tobiko preferred
1 Scallion Thinly sliced on a diagonal
1 Chili Pepper Or 1/2 of a red jalapeno
1 Tbsp Cilantro Leaves Whole
1 Tsp Black Sesame Seeds
1 Tsp White Sesame Seeds
Edible Flowers for Garnish Optional

Instructions

Citrus Vinaigrette

Whisk all ingredients together.
Cover and chill overnight or as long as possible.
Strain liquid using a fine mesh sieve or a coffee filter.

Pickled Onion

Place thinly sliced onion in a small jar and submerge in red wine vinegar.
Cover and chill for at least 20 mins.
Note: Pickled onions can be stored up to three months in the refrigerator.

Citrus Salmon Crudo

Cut salmon into 12 equally thin slices.
Add a small amount of citrus vinaigrette to the bottom of a flat-bottomed plate or dish with a lip.
Add sliced salmon stacked one atop the other, resembling a cascade of toppled dominoes, alongside with layered avocado.
Place the caviar delicately atop the salmon.
Garnish with scallion, and chili pepper, cilantro leaves, black and white sesame seeds, and edible flowers if desired.
Add more citrus vinaigrette water if needed, but do not fully submerge the salmon.

Check out Josh’s Summer Tuna Crudo here!

Josh’s tuna crudo, with its sophisticated tomato water foundation, achieves a sublime harmony of flavors that perfectly accentuates the tuna’s natural lushness. Here, he demonstrates his skill and interpretation of a tuna crudo set on a tomato water base, highlighting the versatility and elegance of raw fish delicacies.