Yellowtail crudo with grapefruit and avocado.
A couple weeks ago when I was visiting my family, my dad brought home sushi-grade yellowtail. Nothing to do but make crudo, I announced. I talked a good game — what? you don’t know what crudo is?* — but it was my first time making it and it kind of stressed me out. I couldn’t let Dad down and I definitely couldn’t let down such a gorgeous hunk of fish! (You don’t know what I’m into.)
Anyhoose, I followed this recipe, more or less, and though my knife wasn’t sharp enough and my fingers not quite deft enough, the result was pretty pleasing. Next time I’ll have a lot more confidence and won’t have to read and re-read and what did that say again? read the recipe again, which will help, as crudo comes together in just a few minutes, and fumbling around with an iPad is not ideal.
My message to you is: try it! People will think you’re rather brilliant, even if you know the truth.
* Crudo is the Italian bastard child of sashimi and ceviche — raw fish that is very gently ‘cooked’ in acid, such as citrus juice or vinegar — and if it wasn’t for a review of Marea a couple years ago I wouldn’t know either.