I urge you to try crudo this summer, particularly when you can get your hands on the freshest fish. It is an Italian dish with raw fish or shellfish often dressed simply with olive oil, citrus, and seasonings.
For ceviche sea bass:
2 fillets sea bass
Juice of 2 limes
1 red chilli, finely chopped
1 tsp sugar
Handful of fresh coriander leaves
4 radishes, thinly sliced
A few slices of lime
For the Japanese salmon:
2 fillets sushi grade salmon
60ml yuzu juice
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp wasabi
Kewpie mayonnaise, to serve
2 spring onions, thinly sliced and stored in iced water for 1 hour
1 tbsp sesame seeds, white and black, toasted and cooled
For scandi pickled mackerel:
2 fresh mackerel fillets, deboned
70ml white wine vinegar
30ml water
30g caster sugar
1 tsp coriander
½ tsp caraway seeds
1 onion, thinly sliced
½ bulb fennel, thinly sliced
Sea salt
100g yoghurt
1 tsp fresh horseradish, grated
Pinch sugar
Zest of ½ a lemon
Handful of fresh dill