Bruised tomato crudo with greens and olives
A ceviche or crudo is light, refreshing, wonderful no-cook raw seafood meal. The difference between a crudo and a ceviche is that a crudo is finished with olive oil or a vinaigrette whereas a ceviche is marinated and in some cases “cooked” in a citrus-forward marinade. The citrus penetrates the raw seafood. The smashed tomato mixes with your favourite tasting olive oil and we use that as the vinaigrette.
YIELDS
4
TO
6
Ingredients
- 2 tomatoes, halved crosswisee
- Kosher salt, to season
- 1/2 lemon
- 1 1/2 lb highest-quality sushi grade pre-frozen fish (skin, bones and blood lines removed) such as tuna, dorado, Spanish mackarel, salmon or scallops
- 1 1/2 cups arugula, chopped watercress, chopped beet greens, or baby chard
- 1/3 Niçoise olives
- 1/2 red onion, very thinly sliced
- 1/2 cup lemon juice
- Olive oil, for drizzling
- Flaky sea salt, to garnish
Directions
- Grate tomatoes on a box grater until all the flesh is grated and just the skin is left. Discard the skin.
- Transfer tomato pulp to a small bowl and season lightly with kosher salt.
- Cut the lemon into very thin slices.
- With a very sharp knife, cut fish with the grain into quarter-inch thick slices Cut each slice in half crosswise if necessary.
- Arrange fish on chilled plates.
- Spoon a bit of grated tomato around and scatter lemon slices overtop.
- Scatter with greens, olives, and onion.
- Pour lemon juice over, then drizzle with oil and sprinkle with sea salt. Serve and enjoy!
