Lime juice adds zing to this simple crudo from chef Ignacio Mattos. Assemble it right before serving, so the juice doesn’t cook the fish. Mattos uses sea bass, but snapper also works well.
- 1 1⁄2 lb. boneless, skinless sea bass, thinly sliced
- Kosher salt, to taste
- 1 red Holland chile, seeded and minced
- 1 lime, zested
- 3 tbsp. lime juice
- 1 medium white turnip, thinly sliced on a mandolin
- 1 small white onion, thinly sliced, soaked in ice water 10 minutes, drained
- 1⁄2 bunch cilantro sprigs, trimmed
- Extra-virgin olive oil, for drizzling
- Arrange bass on a platter; season with salt. Sprinkle with chile, plus lime zest and half the juice. Toss remaining lime juice, the turnip, and onion in a bowl; sprinkle over fish. Garnish with cilantro sprigs and a drizzle of olive oil.