Snapper Crudo with Chiles and Sesame

By vealam

by Travis Lett

Ingredients

• 2 Fresno chiles or jalapeños, seeded, chopped
• 1 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Kosher salt
• 8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced
• Fresh cilantro leaves (for serving)
• Extra-virgin olive oil (for serving)
• 1 teaspoon toasted sesame seeds
• Flaky sea salt (such as Maldon)

Preparation

Step 1

Pulse chiles, orange zest, orange juice,
lemon zest, and lemon juice in a
food processor until very finely chopped;
season chile paste with kosher salt.

Arrange snapper on chilled plates. Top
with chile paste and cilantro, drizzle with oil,
and sprinkle with sesame seeds and sea salt.

DO AHEAD: Chile paste can be made
4 hours ahead. Cover and chill.