Crudo Superbo!

For the same party I put together two crudo dishes, scallops and tuna, to offer some lighter fair. I was apprehensive about how my guests would receive raw seafood, but much to my delight the seafood, especially, received rave reviews. On both dishes I worked to build up very subtle and complex flavor profiles where the ingredients worked in unison.

Tuna Crudo

You will need:
1lb sushi grade ahi tuna
½ cup Bombay Sapphire gin
2 tablespoons lime juice
3 bay leaves
Several cloves of allspice
Several sprigs of fresh mint (muddled or torn up)
A pinch of sea salt

• In a non-metallic bowl combine the gin, lime juice, spices, and herbs
• Allow mixture to rest refrigerated overnight
• Cut tuna into thin slices
• Place tuna in marinade for about 5 minutes, when tuna turns a white color remove it from the marinade
• Serve with optional sea salt and cracked pepper and crackers

Scallops Crudo

You will need:
1 lb extra large, sushi grade diver scallops
1 cup brute cava or other dry sparkling wine
2 tablespoons of lemon juice
Several sprigs of dill
Several sprigs of fennel (fennel seeds will do if fresh fennel is unavailable)
A pinch of sea salt

• In a non-metallic bowl combine the wine, lemon juice, and herbs
• Allow mixture to rest refrigerated overnight
• Cut the scallops into thin slices
• Place the scallops in the marinade for about 10 minutes
• Serve with optional sea salt and cracked pepper and crackers

IMPORTANT NOTE

Safe handling procedures are always important when preparing and serving food, but are they are especially critical when serving raw seafood. When preparing raw seafood dishes only use fresh seafood that is labeled sushi grade or intended for raw consumption. Consult your fish monger at your local market if you have questions, they should be glad to answer any questions you may have about their selection for the day. Always keep the seafood cool. When serving the seafood place the serving vessel on ice to continue to keep the seafood cool.

Enjoy!