Print Snapper Crudo with Chiles and Sesame Recipe

By mahto

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)

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Makes 8 servings

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