Sea Bass Crudo
Lime juice adds zing to this simple crudo from Uruguayan-born chef Ignacio Mattos. Mattos uses sea bass, but snapper also works well.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.
Ingredients
- 1½ lb. boneless, skinless sea bass, cut into ⅛-in.-thick slices
- Kosher salt
- 1 medium-hot fresh red chile, such as Holland, seeded and finely chopped
- 2 tsp. finely grated lime zest
- 3 tbsp. fresh lime juice, divided
- 1 medium white turnip, sliced paper-thin using a mandolin
- 1 small white onion, thinly sliced, soaked in ice water 10 minutes and drained
- ½ cups loosely packed cilantro sprigs, bottoms trimmed
- Extra-virgin olive oil, for drizzling
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Sea Bass Crudo with Peruvian Tiradito Sauce
sippitysup.com
Foodista | Recipes, Cooking Tips, and Food News | Black Sea Bass Crudo
foodista.com
Whole Grilled Sea Bass
saveur.com
Braised Sea Bass with Burdock
saveur.com
Sea Bass Ceviche
sodelicious.recipes
Sautéed Sea Bass with Chanterelles from Italian Comfort Food by The Editors of Saveur
app.ckbk.com
Salmon Crudo With Citrus Dressing
cookedandloved.com
Classic Ceviche
joanneweir.com