Crudo plating

Crudo is easy to make at home and one of those appetizers that will WOW your guests. Think of crudo like Italian-style sashimi- raw fish drizzled with olive oil, flakey sea salt, citrus, and herbs. We'll show you the basic recipe to use as a jumping-off point for your own creations. There are many ways to prepare crudo!

Hamachi Crudo is a delicate Japanese appetizer made from raw yellowtail. Similar to sashimi, the fish is sliced thin and dressed in a bright ponzu and sweet chili sauce vinaigrette, topped with a quick-pickled red onion and cucumber garnish. Chef Takeo Moriyama of Kemuri Japanese Baru in Redwood City, California, generously shared this recipe for his popular Hamachi Crudo with JOC readers.

Start by placing sliced crudo, seared tuna squares, or diced raw fish onto the plate. Keeping to odd numbers helps visually, so three or five (depending on what you’re serving) is a good number to start with. Don't center the protein — plating off center helps create visual interest and feels less c

Chef-owner Pascal Lorange set up in The Village at Pacific Highlands Ranch

In this recipe, yellowtail crudo is marinated with olive oil, mandarin orange juice, shallots and topped with chives, cape gooseberries, edible flowers and micro-greens (mostly added for garnish).

This recipe makes a fabulous last minute meal. It comes together in under 10 minutes and tastes like it was made in a restaurant but only has a few ingredients.