Yellowtail & Plum Crudo in Cara Cara Olio

Luscious layers of PESCE CRUDO and sweet-tart plum floating in Cara Cara perfumed olio will take you away.

Ingredients 

Sushi grade yellowtail- ½ pound

Plums or Pluots. thinly sliced - 1 pound (Can substitute citrus in wintertime — blood oranges would be particularly lovely)

1 meyer lemon, zest and juice

Cara Cara Mia Olio 

Espelette Pepper, (optional for a touch of smoky heat)

Fresh basil, a few leaves chiffonaded (rolled-up and cut in thin strips)

Salt flakes

Steps

Use a very sharp knife to slice fish against the grain on and on a bias to get thin even slices. *Of course, excellent quality sushi-grade fish is key for a crudo preparation. With the same care and an equally sharp knife, thinly slice the plums or citrus. Layer the fish and fruit artfully on a cold ceramic plate. Cover and keep chilled until reader to serve.

Once you are ready to eat, generously drizzle Cara Cara Mia olio and squeeze fresh lemon over and around the Crudo. Sprinkle with fresh basil, a light disting of Espelette pepper, and final sprinkle of salt flakes.

Enjoy with a crisp and cold glass of wine, or perhaps cava.

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