Raw fish has been enjoyed around the Mediterranean for probably as long as sushi. Crudo, the Italian version, like it’s Japanese cousin depends on absolutely fresh fish. Any local fresh white fleshed fish can be used. The freezing step is very important to knock off any errant micro-organisms.
1 6-ounce boneless sea bass or halibut fillet
1 small Thai chile, very thinly sliced
Zest of 1/2 a lime
Fresh cilantro leaves, for garnish
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
Rinse fish and pat dry with paper toweling. Wrap well in plastic wrap and place in freezer for one hour. Remove, unwrap, and place on a cutting board. With a sharp, long-bladed knife, slice fish across the grain into very thin slices discarding the skin. Arrange slices, slightly overlapping, onto a large platter or individual plates. Cover with plastic wrap and refrigerate until service.
Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice and a scattering of salmon roe and capers just before serving.”