Name: Scallop or Red Snapper Crudo with Citrus and Olive Oil
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: 2 porciones
Ingredients: 8 large diver scallops (about 8–10 oz) OR 8–10 oz red snapper fillet, sushi-grade; 3 tbsp extra-virgin olive oil (good, grassy quality); 0 Zest of 1 lemon; 0 Juice of 1 large lime (about 2 tbsp); 0 Juice of 1 small orange (about 2 tbsp); 1 tsp yuzu or 1 tsp white balsamic vinegar (optional, for depth); 1 small shallot, very finely minced (or 1–2 tsp minced chives); 1 tsp flaky sea salt, plus extra to finish; 0 Freshly cracked black pepper, to taste; 0 1–2 tbsp finely chopped fresh herbs (microgreens, chives, basil, or cilantro — chives/basil recommended); 1 tsp finely grated finger lime pearls or a pinch of finely chopped caperberries (optional texture/umami); 1 small fresno or red chili, thinly sliced (optional, for heat); 1 tsp toasted sesame oil (optional, for a whisper of nuttiness); 0 Extra micro herbs or edible flowers for garnish (optional)

1

Chill your seafood and your knife. Get that knife razor-sharp — this is raw protein, precision matters. Pat scallops or snapper dry with paper towel. If scallops have side muscle, remove it.

2

Slice: For scallops — halve or thinly slice across into medallions about 1/4" thick. For red snapper — slice into 1/8"–1/6" translucent slices against the grain. Arrange single layer on a chilled plate.

3

Make the dressing: In a small bowl whisk together the olive oil, lemon zest, lime juice, orange juice, yuzu/white balsamic (if using), and the toasted sesame oil (if using). Taste — it should be bright, not overly acidic. Adjust: a little more oil if too sharp, a squeeze more orange if it needs sweetness.

4

Season: Sprinkle the seafood lightly with 1 tsp flaky sea salt and a grind of black pepper. Scatter the minced shallot (or chives), chopped herbs, and finger lime pearls or caperberries if using.

5

Finish with dressing: Spoon the citrus-olive oil mixture over the seafood so each slice gets glossed. Use just enough to coat — don’t drown the flavor. If using chili, place a few thin rings across the top.

6

Rest 1–2 minutes at room temperature — this lets the citrus kiss the fish without “cooking” it into mush. Taste and adjust seasoning: add a touch more flaky salt or a tiny extra splash of citrus if it needs lift.

7

Plate with care: Scatter micro herbs or edible flowers, a final drizzle of very good extra-virgin olive oil, and a final pinch of flaky sea salt. Serve immediately with thin toasted sourdough slices or plain crackers.

8

Eat without delay — fresh is everything. Any leftover dressing can be refrigerated but use within a day.

Scallop or Red Snapper Crudo with Citrus and Olive Oil

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Prueba Nuestro Chef IA

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