Eating more fish like this awesome Crudo recipe is not just good for your waistline, it’s a cool option for the dog days of summer. And I’m talking literally cool. I don’t know about you, but when the temperature outside hits the 90º to 100º range, the last thing that I want to do is sit in front of a hot stove. Or really even eat hot food. Crudo is a great way to eat heathy without the heat.
Crudo is basically an Italian take on sashimi. It doesn’t require a lot of fancy ingredients nor is it hard to make. All you need is a sharp knife and some high quality fish (My personal favorites are salmon and tuna).
I realize that cutting raw fish may be intimidating. I mean, I’ve taken a sushi making class and there is a reason the stuff is expensive: Sushi is hard to make (Seriously, that rice is so annoying. It sticks to everything.). But this Crudo recipe doesn’t require a lot of finesse. I promise. And in case you needed more impetus to give this recipe a try…
Eat Japanese, Live Longer
According to a recent study in British Medical Journal, people who followed a strict Japanese diet had a 15% lower mortality rate than those who weren’t as strict. A Japanese diet is high in seafood such as the raw fish found in Crudo, vegetables and fruits. Also, it is estimated that the average Japanese person eats 25% fewer calories a day than the average American. So, upping your fish intake will not only keep you playing with your grandkids longer, but it will help you fit in those skinny jeans.
Eat Crudo, Lose Fat
It turns out that eating oily fish, such as salmon, helps to transform your white fat cells, which store extra calories, into brown fat cells, which actually burn energy. Researchers at Kyoto University in Japan found that fish oil activates receptors in the digestive system that rev up fat metabolism. So, what are you waiting for? Get to the fish monger today.
If you are going to try the Crudo with tuna, buy sushi grade. With salmon, you want to get wild caught, if possible. And if you have Mom’s Special Salt, substitute that for the salt, pepper and black sesame seeds. I like to serve this with sushi rice and asparagus sautéed in a little olive oil and shallots….
Crudo
Ingredients
- 1 tablespoon extra virgin olive oil high quality
- 1 pound fresh fish
- 1 lime
- 1 tablespoon fresh chives chopped
- black sesame seeds
- salt & pepper
Instructions
- Lay your cold fish on a cutting board and with a sharp knife, slice it against the grain. This means that you want you knife to be perpendicular, not parallel, to the white muscle fibers that run through the fish. If a piece is really long, cut it into smaller pieces. You want bite size pieces.
- Arrange your fish on a platter. Squeeze lime juice over the top. Start with 1/2 a lime. The juice will turn the fish slices slightly white. You want enough lime to lightly dust all of your fish slices without drowning them.
- Sprinkle the fish with the olive oil. Then, scatter with the chives and finish with sea salt, pepper and black sesame seeds. If you have Mom's Special Salt, use this instead. Serve.
Notes
- You want to use the highest quality olive oil that you can afford as taste is important here.
- Keep your fish refrigerated until it's time to make the Crudo. It's easier to cut the fish if it remains cold.
- The lime juice will "cook" the fish (similar to what happens in ceviche) so don't freak when it changes color.
- I like to cut my chives with scissors. Hold 4-5 in a bunch and snip the ends with kitchen shears.
- I've figured a 1/2 to a 1/3 lb. per person but adjust according to your tastes
