Print Snapper Crudo with Chiles and Sesame Recipe Recipe

8

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

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