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CRUDO BOARDS, TWO WAYS: Coconut snapper plate and aguachile yellow jack

The Fish Bish

Updated: Oct 20, 2022

When I thought of raw dishes in the past, my mind would always go to ceviche, sashimi or poke. Never did I take crudo boards into consideration and I had no ideas what I was missing! In this recipe we start with the classics before adding in some of my favorite flavors to make these boards party perfect.

Its no secret that my favorite way to enjoy most of our fresh catch is straight off the fillet table and onto my plate. Nothing beats the tender texture of finely sliced fresh fish and the flavor possibilities are endless! Yellow jack and snapper are mild and easily take on the flavors that they are paired with which makes these species a great fit for fresh crudo boards.

Spicy aguachile and vibrant citrus flavors.

It starts with thinly sliced snapper displayed on a lipped board and topped with spicy raddish, red onion, sweet pepper rings and herbs before flooded with lemon juice and drizzled with olive oil. Lastly, to add a bit of island flair, a drizzle of creamy coconut milk to finish it off and the zest of one lemon. And just because ones not enough- grab your yellow jack to get started on plate number two: We're blending up a spicy aquachile dredging sauce and using creamy avocado, crispy cucumbers and red chilis to top it all off for an explosion of flavor and spice!

Tips & tricks

Picking your fish: Whenever you are making a raw dish, always use the freshest fish you can find. Your local fishmonger or seafood market can assist you in choosing your fish and keeping it local and sustainable. While yellow jack and snapper are my favorite fish for this dish, you can use any mildly flavored white fish that you love!

Serving: If this dish is not going directly onto the table to be eaten immediately, place the platters on top of a larger dish of ice to keep the fish cold while it is displayed.


CRUDO BOARDS TWO WAYS


Coconut snapper plate

INGREDIENTS

  • 1 small fillet of fresh snapper ( click here for substitutions)

  • 1-2 radishes

  • Small red onion

  • Small bunch parsley

  • 1 sweet pepper

  • 1-2 lemons for juicing and zest

  • Olive oil for drizzling

  • Coconut milk for drizzling

METHOD

  1. Prep your veggies and herbs by shaving the radish, red onion and sweet pepper into thin slices and finely chopping the parsley.

  2. Prepare the snapper fillet by taking a sharp knife and cutting 1/8 inch slices across the grain of the fish. This will ensure that the pieces do not come out stringy.

  3. On a lipped plate, start to arrange the slices of fish starting in the center and working your way out until the plate is covered.

  4. One by one, place a shaving of radish, red onion and sweet pepper onto each piece of fish.

  5. Take the juice of 1-2 lemons and pour it onto the side of the plate. Gently tilt the plate to distribute the lemon juice and flood the board.

  6. Garnish with a sprinkle of parsley. Drizzle with olive oil and coconut milk to finish.

Aguachile yellow jack


INGREDIENTS

  • One small yellow jack fillet ( click here for substitutions)

  • Handful of cilantro

  • ½ jalapeno ( seeded )

  • 1 clove garlic

  • juice of 3 limes

  • Splash agave

  • Splash white vinegar

  • 1 persian cucumber

  • 1/4 -1/2 an almost ripe avocado

  • 1 red chili pepper

METHOD

  1. In a blender, combine the cilantro, jalapeño, garlic, lime juice, agave and white vinegar. Pulse a few times until it forms a well combined relish.

  2. Thinly slice the cucumber, avocado and chili pepper into slices.

  3. Slice the yellow jack as you have done with the snapper. In 1/8 inch slices, against the grain to prevent any stringiness.

  4. One by one, dip a slice of yellow jack into the relish and arrange onto a lipped plate. Top each piece of fish with a slice of avocado, chili pepper and cucumber.

  5. With the remaining relish, pour the liquid onto the plate and gently tip to flood the board. You may use the herbs that are left as a garnish for the center of the plate.



These flavorful boards are best served immediately and should be placed over ice if they will be displayed over a period of time. Chopsticks in a jar in the center of the table work as the perfect utensil for guests to grab as you enjoy cocktails during game day, sundowners on the boat or a new years affair. Drop your comments below and don't forget to show me how yours turned out! Later, bishes!



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