Wild Striped Bass Crudo

Chris Jaeckle dresses raw bass solely with lime, olive oil and salt
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Wild Striped Bass Crudo
Photo: Lizzie Munro/Tasting Table

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."

Wild Striped Bass Crudo

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

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 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


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.

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