SEA BREAM CRUDO WITH LEMON AND OLIVES
Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can't find it, porgy or snapper are suitable subs.
Provided by Ignacio Mattos
Yield 8 servings
Number Of Ingredients 10
Steps:
- Grate tomatoes on a box grater until all the flesh is grated and there is just skin left; discard skin. Transfer tomato pulp to a small bowl and season lightly with kosher salt.
- Cut lemon half into quarters; remove seeds and white pith in the center. Thinly slice quarters.
- Place fish on a cutting board. Hold a long knife at a 45° angle and cut fish with the grain into 1/4"-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.
- Arrange sea bream on chilled plates. Spoon a bit of grated tomato around and scatter lemon pieces over. Top with arugula, olives, and onion. Pour lemon juice over, then drizzle with oil and sprinkle with sea salt.
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