Cara Cara Scented Yellowtail & Plum Crudo

A few perfectly luscious bites of PESCE CRUDO and sweet-tart plum in pools of fragrant Cara Cara olio paired with a crisp white wine, or perhaps a glass of Cava, will transport you to a better place.

Ingredients 

Sushi grade Yellowtail - ½ pound

Plums or Pluots - 1 pound (can sub with citrus in in the winter — Blood orange would be particularly elegant!)

1 meyer lemon, freshly squeezed juice

Cara Cara Mia Olio 

Espelette pepper, or another smoky pepper. (optional)

Salt flakes

Steps

Use a very sharp knife to slice fish against the grain on and on a bias to get thin even slices. Arrange on a serving plate.

Generously drizzle FRUITY olio and squeeze fresh Meyer lemon juice over each piece of fish. Then sprinkle a pinch of zest, pink pepper, and salt fakes over each piece.

Serve immediately with very dry and perhaps a bit bubbly wine or cocktail.

*I often serve crudo with very thin olive oil toasts and some marinated olives to add a little texture and substance to the table.