Ingredients
- 1 (about 6 ounces) tuna steak, cut into ¾-inch dice
- 1 (about 6 ounces) salmon filet, cut into ¾-inch dice
- 1 (about 6 ounces) cod filet, cut into ¾-inch dice
- 1 ¼ teaspoons salt
- ¾ teaspoon Tabasco sauce
- 2 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons toasted sesame oil
- ¾ cup finely chopped mild onion such as Vidalia
- ½ cup finely julienned fennel
Method
- Place each fish into its own bowl and sprinkle each with salt, Tabasco, olive oil and a dash of toasted sesame oil. Stir in the onion and fennel and set aside. The crudo can be served at this point or cover each bowl and refrigerate for up to 12 hours.
- Arrange each fish in a pile on a large platter and sprinkle with the capers, black and white sesame seed, then garnish with the lemon wedges and fennel fronds. Serve with croutons on the side.
Garnishing
Ingredients
- 3 tablespoons small capers
- 1 ½ teaspoons black sesame seed
- 1 ½ teaspoons white sesame seed
- About ¼ cup fennel fronds
- About one dozen croutons
- 1 lemon, cut into wedges
My family loves raw fish, so I like to serve this dish as a first course for an elegant dinner or as an hors d’oeuvre with an aperitif. I chose tuna, salmon and cod, but you should use the best quality fish available at your market, including scallops, another favorite of mine. If you are worried about eating raw fish you can freeze it for 24 hours before cutting. Serve chilled but not ice cold with crunchy croutons on the side.