Can I make the crudo in advance?

Yes, slice and arrange the fish an hour in advance and store covered in the refrigerator. Finish just before serving.

Which fish is best suited?

Fresh white fish such as cod, sea bream, or sea bass. Ask your fishmonger for sashimi-quality.

Are the Ibiza herbs essential?

No, feel free to replace them with thyme, rosemary, and poppy seeds or a herb mix to taste.

What can I serve with crudo?

A fresh salad, some sourdough bread, or a glass of chilled white wine pairs perfectly.

How do I ensure the capers are really crispy?

Dry them very well and briefly fry them in hot oil, then let them drain on kitchen paper.

Crudo of fish with citrus, olive, and chili

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30min

•

Medium

When I'm in Ibiza, I find nothing more delightful than going to the market and seeing which fish looks fresh and tempting. Back home in Belgium? No worries! A beautiful white fish like cod or sea bass works perfectly in this fresh crudo. With a tangy touch of citrus, salty olives, spicy chili, and crunchy capers, you serve a light, fresh flavor bomb that is best enjoyed ice-cold.

When I'm in Ibiza, I find nothing more delightful than going to the market and seeing which fish looks fresh and tempting. Back home in Belgium? No worries! A beautiful white fish like cod or sea ...

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Ingredients

What do you need?

Quantity: 4P

White fish crudo 600 to 800 g white fish (such as cod, sea bream, or sea bass), skinless and boneless
16 green olives
1 green chili pepper
1/4 pomegranate
A few leaves of fresh coriander
Pepper and salt from the mill

Marinade 6 tablespoons good olive oil
Juice of 1/2 lemon or orange
1 teaspoon Ibiza herbs (or a mix of thyme, rosemary, and poppy seeds)

Crispy capers 2 tablespoons capers Neutral oil for frying
Kitchen paper

600 to 800 g white fish (such as cod, sea bream, or sea bass), skinless and boneless
16 green olives
1 green chili pepper
1/4 pomegranate
A few leaves of fresh coriander
Pepper and salt from the mill

6 tablespoons good olive oil
Juice of 1/2 lemon or orange
1 teaspoon Ibiza herbs (or a mix of thyme, rosemary, and poppy seeds)

2 tablespoons capers Neutral oil for frying
Kitchen paper

Make it veggie!

Replace the fish with thin slices of cucumber and raw zucchini or kohlrabi. Marinate them briefly in the citrus-olive oil mix and finish with the same toppings. Optionally, add some feta or burrata for extra body.

Preparation method

How do you make this?

Preparing the fish: Check the fish for any bones and trim any irregular edges. Slice thinly with a sharp knife and arrange on a well-chilled plate. Return to the refrigerator while you prepare the rest.

Frying capers crispy: Rinse the capers and squeeze them well dry. Heat a small layer of neutral oil in a pan. Fry the capers briefly until crispy. Let drain on kitchen paper.

Preparing toppings: Cut the flesh of the olives around the pit and then into pieces. Remove the seeds from the pomegranate. Slice the chili pepper into thin rings. Pick a few leaves of coriander.

Making the marinade: Mix the olive oil with the citrus juice and the Ibiza herbs. Season with pepper and salt.

Finishing & serving: Take the fish out of the refrigerator and distribute some capers, pieces of olive, pomegranate, a ring of chili, and a leaf of coriander on each slice. Generously spoon the marinade over the fish.