Citrus Soy Crudo

Discover how to make Citrus Soy Crudo, a fresh and elegant dish that's quick, healthy, and perfect for any occasion. Elevate your appetizer game today!

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Prep Time 10

Total Time 10

Servings: 4 people

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

170-225 g sushi-grade salmon thinly sliced
1 small shallot finely chopped
2 tbsp extra virgin olive oil
1 medium lemon juice of (about 2 tablespoons)
1 medium lime juice of (about 2 tablespoons)
1 tbsp soy sauce or tamari for a gluten-free option
to taste fresh chives, green onions, or microgreens for garnish

Equipment

Sharp chef's knife
Cutting board
Citrus juicer or reamer
Small mixing bowl
Serving plate

Method

Finely chop the shallot and soak in cold water for 5 minutes if too sharp.
Roll the lemon and lime on the counter, slice in half, and squeeze out the juice into a bowl.
Slice the salmon against the grain into pieces about 5mm thick.
In a small bowl, combine chopped shallot, citrus juices, and soy sauce. Whisk to blend.
Drizzle olive oil onto the serving plate, arrange salmon, drizzle with more olive oil, pour the sauce around the salmon, and garnish with herbs and salt.

Nutrition

Calories: 250kcalCarbohydrates: 3gProtein: 25gFat: 17gSaturated Fat: 3gCholesterol: 60mgSodium: 450mgPotassium: 400mgVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 3mg

Notes

For best results, source the freshest sushi-grade salmon. Smell it; it should have a clean ocean-like scent. Use freshly squeezed citrus juice for the best flavor—bottled juice doesn't compare! Chill the dish in the fridge before serving for a refreshing experience. Leftovers should be consumed within 24 hours, kept in an airtight container in the fridge. Avoid freezing.