Scallop or Red Snapper Crudo with Citrus and Olive Oil

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

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