This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.
Ingredients
8 Servings
2
Fresno chiles or jalapeños, seeded, chopped
1
teaspoon finely grated orange zest
2
tablespoons fresh orange juice
1
teaspoon finely grated lemon zest
1
tablespoon fresh lemon juice
Kosher salt
8
ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced
Fresh cilantro leaves (for serving)
Extra-virgin olive oil (for serving)
1
teaspoon toasted sesame seeds
Flaky sea salt (such as Maldon)
Preparation
-
Step 1
Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.
Step 2
Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.
Step 3
DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 45 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 10 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 6 Sodium (mg) 100
