Sea Bream Crudo with Lemon and Olives
Sea Bream Crudo with Lemon and Olives is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Grate tomatoes on a box grater until all the flesh is grated and there is just skin left; discard skin.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGrate 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.