Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo. 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. For a long, lazy lunch menu serve this crudo alongside tomatoes and haricots verts, handmade malfatti, grilled turbot, and tiramisù with cookies.
Recipe information
Yield
8 servings
Ingredients
2
½
1½
1½
⅓
½
½
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Cut lemon half into quarters; remove seeds and white pith in the center. Thinly slice quarters.
Step 3
Place fish on a cutting board. Hold a long knife at a 45° angle and cut fish with the grain into ¼"-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.
Step 4
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.