Name: Snapper Crudo with Chiles and Sesame
Yield: Makes 8 servings
Ingredients: 2 Fresno chiles or jalapeños, seeded, chopped; 1 teaspoon finely grated orange zest; 2 tablespoons fresh orange juice; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Kosher salt; 8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced; Fresh cilantro leaves (for serving); Extra-virgin olive oil (for serving); 1 teaspoon toasted sesame seeds; Flaky sea salt (such as Maldon)

Snapper Crudo with Chiles and SesameMichael Graydon + Nikole Herriott

Recipe information

Yield
Makes 8 servings

Ingredients

2 Fresno chiles or jalapeños, seeded, chopped

1 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt

8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced

Fresh cilantro leaves (for serving)

Extra-virgin olive oil (for serving)

1 teaspoon toasted sesame seeds

Flaky sea salt (such as Maldon)

Preparation

Step 1
Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.
Step 2
Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.
Step 3
DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.