Bass Crudo with Stone Fruit & Lime
Elegant bass crudo with ripe stone fruits, crisp shallots, and vibrant chili oil—perfectly balanced flavors for summer.
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Ingredients
- 8 ounces striped bass filets, cut from the top loin
- Kosher salt
- 3 peaches, plums, pluots and/or nectarines, ripe but not mushy
- 2 red fresno chiles
- 1 lime
- 3 tablespoons sherry vinegar
- 3 tablespoons olive oil
- Shallots, peeled whole and sliced thinly
- Garlic or mint flowers, or other edible summer flower (optional)
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