Snapper Crudo with Capper Vinaigrette

What makes snapper crudo so captivating is its purity. There’s no heat, no heavy sauces—just pristine ingredients treated with care. The capers add a pop of salinity that contrasts beautifully with the buttery texture of the fish, while lemon juice and zest bring a lively acidity. It’s a dish that feels luxurious yet grounded, perfect for showcasing the quality of your seafood and your eye for detail.

A Wow Summer Dish

This crudo is a summer showstopper. It’s served cold, requires zero cooking, and comes together in minutes—ideal for hot days when you want something light but impressive. Whether you’re hosting a poolside brunch, a sunset dinner with friends, or a family-style seafood spread, snapper crudo adds a touch of sophistication without the fuss. It’s also a conversation starter—guests love the presentation and the unexpected freshness.

So Easy to Make

And yes, it’s easy to make. The key is using the freshest fish you can find and slicing it thinly. If snapper isn’t available, you can substitute with other sashimi-grade fish like yellowtail, sea bass, or even scallops. For a plant-based twist, thinly sliced watermelon radish or compressed watermelon with capers and lemon can mimic the texture and flavor profile beautifully.

Snapper Crudo with Capper Vinaigrette

Recipe

 

Ingredients:

  • 6 oz sashimi-grade red snapper fillet, skin removed

  • 1 anchovy fillet (optional, for umami depth)

  • Juice and zest of ½ lemon

  • 1 tbsp capers, drained and roughly chopped

  • 1 tbsp Dijon mustard

  • ⅓ cup extra-virgin olive oil

  • 1 tbsp chopped fresh parsley

  • 2 scallions, thinly sliced

  • Flaky sea salt (like Maldon)

  • Freshly ground black pepper

  • Grilled sourdough or crostini, for serving (optional)

Instructions:

  1. Chill the fish: Wrap the snapper fillet in plastic and freeze for 15–20 minutes to firm it up for easier slicing.

  2. Make the vinaigrette: In a bowl, whisk together anchovy (if using), lemon juice, Dijon, and capers. Slowly drizzle in olive oil while whisking to emulsify. Set aside.

  3. Slice the snapper: Using a very sharp knife, slice the snapper thinly on a bias. Arrange slices on a chilled plate.

  4. Dress and garnish: Drizzle the vinaigrette over the fish. Sprinkle with lemon zest, scallions, parsley, flaky salt, and pepper.

  5. Serve: Enjoy immediately with grilled sourdough or on its own as a refined starter.

Nutrition Facts (per serving)

  • Calories: 201

  • Protein: 18g

  • Fat: 14g

  • Carbohydrates: 2g

  • Fiber: 0g

  • Sugar: 0g

  • Sodium: 320mg