Crudo Three Ways | DonalSkehan.com
  • light-meals

Crudo Three Ways

July 05

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.

  • serves Serves 4
  • time 1h


  1. 1. For the sea bass:
    Mix together lime juice, red chilli and sugar in a bowl. Finely dice the sea bass and add to the dressing.
    Allow to sit for a maximum of 10 minutes then serve straight away with coriander leaves, radishes and lime slices.
  2. 2. For the salmon:
    Mix the yuzu, ginger, soy sauce, sesame oil and wasabi together in a bowl. Thinly slice the salmon, add to the bowl with the dressing and allow to sit for 5 minutes. Dress with dots of kewpie mayo, spring onions and some sesame seeds.
  3. 3. For the mackerel:
    Add the mackerel to a bowl with the onion and fennel. Mix the vinegar, water, sugar, coriander and caraway seeds and a pinch of salt together in a small saucepan and bring to the boil. Allow to cool, then pour over the mackerel, fennel and onions and leave to pickle for 1 hour. Meanwhile, mix together the yoghurt, horseradish, sugar and lemon zest in a small bowl and set aside. Drain the pickling liquid off the mackerel, fennel and onion mix and serve with the yoghurt and dill.


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