Simple Scallop or Red Snapper Crudo with Citrus and Olive Oil (Affordable)

Instructions

1. 1

   Chill your fish and knife. Pat the scallops or snapper dry. Remove any tough bits.

2. 2

   Slice thin: Scallops — halve or slice into 1/4" medallions. Snapper — slice across into 1/8"–1/6" pieces. Arrange in a single layer on a chilled plate.

3. 3

   Make the dressing: In a bowl mix the olive oil, lemon zest, lemon juice, and 1 tsp of the reserved orange juice. Taste — it should be bright but balanced.

4. 4

   Add aromatics: Scatter the finely chopped shallot or red onion over the seafood, then sprinkle the kosher salt and cracked pepper.

5. 5

   Add segments: Tuck the orange segments around and on top of the fish slices — they add sweetness and texture.

6. 6

   Dress and rest: Spoon the dressing evenly over the seafood — use just enough to coat. Let rest 1–2 minutes so flavors marry.

7. 7

   Finish and serve: Sprinkle chopped parsley or chives, add thin chili slices if using, and finish with a small pinch of flaky or kosher salt. Serve immediately with plain crackers or toasted bread.

8. 8

   Eat immediately. Any leftover dressed seafood should be eaten within a few hours.