Crudité di Pesce

Ingredients*

For the Lemon & Herb Sauce:

• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 tablespoon fresh chopped parsley
• 1 tablespoon chopped chives
• Salt and pepper, to taste

For the Yogurt & Dill Sauce:

• 150 g Greek yogurt
• 1 tablespoon fresh chopped dill
• Juice of 1/2 lemon
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste

Serves: 4 people

Safety note: It is essential to use high-quality, fresh meat to ensure both safety and flavor.

Preparation

1. Preparing the fish:

Clean and cut the fish:

• Salmon and amberjack: cut into cubes or thin slices. If using a different fish, make sure it is very fresh and suitable for raw consumption.
• Prawns: blanch the prawns in salted boiling water for 1–2 minutes to cook them slightly. Immediately cool them in ice water to stop the cooking process.

2. Preparing the sauces and dressings:

Lemon & Herb Sauce:

1. In a bowl, mix the extra virgin olive oil and lemon juice.
2. Add the chopped parsley and chives.
3. Season with salt and pepper to taste.

Yogurt & Dill Sauce:

1. In a bowl, mix the Greek yogurt with the chopped dill.
2. Add the lemon juice and extra virgin olive oil.
3. Season with salt and pepper to taste.
4. Assembling the dish:
   1. Arrange the fish (salmon, amberjack, and prawns) on a serving plate or individual dishes.
   2. Drizzle with extra virgin olive oil and squeeze fresh lemon juice over the fish.
   3. Serve with the accompanying sauces and garnish with fresh herbs (such as parsley or dill).
5. Serving:

Serve the Crudité di Pesce well chilled, accompanied by crunchy bread crostini or toasted slices.

Enjoy!