Recipe: Wild Striped Bass Crudo - Chris Jaeckle Recipe

Chris Jaeckle dresses raw bass solely with lime, olive oil and salt

First time taking a stab slice at crudo? Start with a sharp knife and the freshest wild striped bass you can find, and smooth sailing will follow. This incredibly simple version from chef Chris Jaeckle lets the seafood shine with only lime, olive oil and salt.

Just don't rinse the fish! The firm, flaky meat will soak up the water, which can change its texture and flavor.

To learn more, read "Long Island Strong."

Recipe adapted from Chris Jaeckle, All'onda, New York, NY

Wild Striped Bass Crudo
No Ratings
Fresh crudo needs little to complement its briny flavor, and with a pinch of lime zest and squeeze of juice, it becomes the perfect starter.
Prep Time
Cook Time
Total time: 20 minutes
  • 10 ounces wild striped bass, skin removed
  • 2 teaspoons olive oil
  • Zest of 1 lime
  • ½ teaspoon flaky sea salt
  • 1 tablespoon fresh lime juice
  1. Using a sharp knife, cut the bass into 1/16-inch-thick slices, yielding about 24 pieces. Assemble the pieces onto a large platter and drizzle with the olive oil and sprinkle with the lime zest. Season with the sea salt and pour the lime juice over before serving.
Calories per Serving 95
Total Fat 3.9 g
Saturated Fat 0.7 g
Trans Fat 0.0
Cholesterol 56.7 mg
Total Carbohydrates 2.1 g
Dietary Fiber 0.5 g
Total Sugars 0.3 g
Sodium 218.0 mg
Protein 12.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe