This snapper crudo JP said was one of the best crudo’s he has ever had. He loved it so much I served it to him two nights in a row. That is saying a lot and this recipe is a true testement to keeping things simple and clean. I made a spicy pepper jam that gave the dish a little heat and sweet. Really straight forward recipe with caviar being the icing on the cake. Here it is I hope you enjoy it!

Snapper Crudo

10 oz of snapper sliced thin


2 tbsp of sesame oil

4 tbsp of white balsamic

4 tbsp of soy sauce

1 radish sliced thin

1 oz of caviar

micro cilantro

red sorrel, nasturtium

Red pepper jam

10 red shisito

10 red chilis

2 red peppers

3 red fresno chili’s

3/4 cup of water

1/2 cup of sugar

1 tsp of salt

For the pepper jam,

Place all the peppers including the seeds if you want it really hot into a food processor. Puree for 15-20 seconds. You want to puree until the peppers are a small diced size, don’t puree to mush. Add the peppers to a pot with water and sugar. Bring to a boil and then turn down to a simmer. Cook for 10 minutes and then cool to room temperature.

To Finish

Place all three ingredients for the dressing in a bowl and mix well. Slice snapper on an angle and place on the plate. Season the fish lightly with salt. Dress the snapper with the white balsamic dressing. Add red pepper jam to the plate. Finish the plate with radish, caviar and fresh herbs. Serve and enjoy!

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