One of my first attempts at creativity as a chef was to mix Japanese and Italian cooking. I made a risotto with herbs, let it cool, and formed nigiri-like balls of rice topped with sushi grade tuna. I garnished the dish with a reduction of balsamic vinegar (to look like soy sauce) and some basil oil. I thought I was being creative, but I was still very green in the chef department. I’d never heard of crudo before.
So, what is crudo you ask?
Strictly speaking, crudo means raw in Italian, and crudo dishes are the equivalents of sushi and ceviche from the Italian point of view. We’re talking raw fish sliced sashimi-like and drizzled with wonderful oils and acids. While many believe that crudo is a new “fusion” cuisine, the truth is that crudo, in some form or another, has been served along the Italian coast for centuries. Fisherman have served freshly sliced fish with various flavor garnishes to their families and friends for years and years.
It isn’t surprising that crudo has started to take off in America. As sushi became more popular over the last two decades so did the idea that raw fish could be served with accompaniments other than soy and wasabi. While sushi tends to remain a little more on the traditional side, with crudo the entire chef’s palate of flavors can be opened to supply inspiration. If you do want to keep things traditional, standard crudo flavors include lemon, rosemary, and pungent extra virgin olive oil. Other chef’s however, add in flavors like watermelon, arugula, and traditional caviar to enhance their dishes with their own flair.
If you’re thinking of trying your hand at crudo, remember to use only the freshest, sushi grade seafood. Next think about your flavor combinations. Lemon with olive oil and a little fleur de sel salt is a simple first choice. Later you can begin experimenting. Right now, I’m thinking of rosemary oil drizzled scallop sashimi with a touch of grapefruit and Brazil nut dust. My only real question is if I should seer the scallop or leave it beautifully raw?
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