What is crudo?

Crudo: Raw Culinary Art

Crudo, meaning "raw" in Italian, is a culinary preparation technique showcasing the freshest seafood, and sometimes meats, served simply seasoned. It's akin to Japanese sashimi or Peruvian ceviche, but with its own distinct Italian flair.

Key Characteristics:

• Freshness is paramount: The quality of the ingredients is the most crucial aspect. Fish should be impeccably fresh, ideally sourced the same day.
• Minimal manipulation: Unlike ceviche which is "cooked" with citrus, crudo relies on subtle seasoning to enhance the natural flavors.
• Common Seasonings: Olive oil (often extra virgin), sea salt, freshly ground black pepper, citrus zest or juice (lemon, lime, orange), fresh herbs (parsley, chives, dill), and chili flakes are frequently used.
• Presentation: Crudo is usually thinly sliced or delicately arranged on a plate to showcase the ingredient's beauty.
• Variations: While seafood is most common (tuna, scallops, shrimp, octopus), thinly sliced raw meats like beef or venison can also be prepared as crudo.

Serving:

Crudo is often served as an appetizer or a light meal, accompanied by crusty bread or crostini. It's best enjoyed immediately after preparation.