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toro-crudo

Crudo is one of the simplest, most elegant ways to showcase incredible fish. This version uses toro—fatty tuna belly—but you can use any sashimi-grade fish suitable to eat raw: yellowtail, sea bream, scallop, or even high-quality salmon all work beautifully. The key is letting the fish shine. A little lemon, good olive oil, flaky salt, and fresh chives are all you need. I love serving this at dinner parties because it hits that perfect balance: impressive yet effortless. There’s no stove, no pan, and barely any cleanup—just slice, season, and serve. The time, effort, and mess to yummy ratio is off the charts. It makes the perfect starter when you want something clean, light, and striking. No cooking—just great ingredients treated with care. To note, this serves 2-4 as an appetizer, depending on how many other dishes are served alongside it (or one VERY hungry person, like me) *Best Practices* *1. Use the freshest, highest-quality raw fish you can find* Look for sashimi-grade or sushi-grade fish from a trusted fishmonger. *2. Chill the plate before serving* This helps keep the fish cold and fresh, especially if it’ll be sitting out for a few minutes. *3. Slice uniformly* Aim for 1/4-inch-thick slices so the fish feels buttery but not too thick. *4. Don’t overdress* Use just enough lemon juice and olive oil to season. You want to highlight the fish, not drown it. *5. Season just before serving* Salt and acid will start to “cook” the fish if it sits too long. Assemble and serve immediately. *6. Finish with delicate garnishes* Chives, lemon zest, or microgreens work well. Keep it minimal so nothing overpowers the fish.

Ingredients