Snapper, Citrus & Fennel Crudo
Delicate, pearlescent slivers of snapper, with a mild anise flavour of fennel, a medley of fresh citrus and a moreish pistachio crunch, this snapper crudo recipe will have you effortlessly elevating your seafood game for your guests… or just yourself!
Snapper, Citrus & Fennel Crudo
Snapper, Citrus & Fennel Crudo
Snapper, Citrus & Fennel Crudo
For the seafood obsessed, you get it. This is the kind of little plate that I crave on a summer afternoon with a cold bev or two. Crudo means ‘raw’ in Italian, hence, snapper crudo, we’re eating it raw with a few simple ingredients to compliment the fresh buttery fish.
You don’t need a fancy entertaining occasion to make a dish like crudo, it’s so simple, versatile and really delivers on flavour. The most important thing with making a crudo recipe with raw fish is that you're sourcing fresh, firm sashimi grade fish, and keeping it refrigerated until ready to eat. Always have clean hands and a clean work station when working with raw fish too.
I often joke that I'm spending my savings on seafood. If this rings true for you, then my Seared scallops & yuzu garlic butter, Kingfish mezcal ceviche tostadas will be right up your alley!
If you can’t get grapefruit, just orange is good, you could also add lime instead. If fennel isn’t available, cucumber paired with fresh mint would be nice.
Ingredients and substitutions
How to make it - step by step!
Place a plate in the fridge or freezer to chill while you prep your fish. This is if you’re serving immediately, it’ll keep everything nice and cold. Slice your fish into 5mm thick slivers, lay them on the plate.
Squeeze over orange and lemon juice, try to get an even distribution. Drip over maple syrup and olive oil, sprinkle over sea salt.
Lay over shaved fennel, grapefruit segments then top with pistachios, fennel fronds and edible flowers.
Serve immediately or store in the fridge until ready to eat, then eat immediately while cold.
Place a plate in the fridge or freezer to chill while you prep your fish. This is if you’re serving immediately, it’ll keep everything nice and cold. Slice your fish into 5mm thick slivers, lay them on the plate.
Squeeze over orange and lemon juice, try to get an even distribution. Drip over maple syrup and olive oil, sprinkle over sea salt.
Lay over shaved fennel, grapefruit segments then top with pistachios, fennel fronds and edible flowers.
Serve immediately or store in the fridge until ready to eat, then eat immediately while cold.
Watch the how to video
Watch the how to video
Snapper, Citrus & Fennel Crudo
- 250g sashimi grade fillet of snapper, kingfish or coral trout
- 1 orange
- ½ lemon
- ½ grapefruit
- ½ tsp maple syrup
- 1 tsp olive oil
- ½ small fennel, shaved
- ¼ tsp sea salt
- ¼ cup fennel fronds
- 1 tbsp pistachios, roughly chopped
- Place a plate in the fridge or freezer to chill while you prep your fish. Slice your fish into 5mm thick slivers, lay them on the plate
- Squeeze over orange and lemon juice, try to get an even distribution. Drip over maple syrup and olive oil, sprinkle over sea salt
- Lay over shaved fennel, grapefruit segments then top with pistachios, fennel fronds and edible flowers
- Serve immediately or store in the fridge until ready to eat.