Coastal Italian Crudo di Pesce with Lemon Zest and Capers
SNACKS
Naturally AIP / Coastal Mediterranean. This isn't cooking. For a cook staring down the barrel of an elimination diet, this straightforward method is a relief—ten minutes of quick work relying entirely on a sharp knife, raw fish, and a light touch of oil. You freeze the fish just long enough to make it firm, slice it thin, and preserve the clean brine of the catch. Run a lemon across the Microplane, scatter the salt-packed capers, and eat immediately.
Ingredients
- sushi-grade fish block8 oz
- organic lemon1 med
- extra-virgin olive oil3 tbsp
- capers1 tbsp
- fresh flat-leaf parsley2 tbsp
- flaky sea salt1/2 tsp
Method
- 01
Firm the fish in the freezer.
Place the dried block of fish on a small plate and set it in the freezer for 15 minutes. This passive chilling step is non-negotiable; it firms the flesh and makes clean, thin slicing incredibly easy for a home cook.
- 02
Build the vinaigrette.
While the fish chills, use a microplane to grate the zest from half of the lemon into a small bowl, then squeeze in 1 tablespoon of juice. Add the olive oil, chopped capers, and parsley, whisking vigorously with a fork until the oil and juice temporarily emulsify.
- 03
Slice cleanly.
Remove the fish from the freezer. Using your sharpest knife, slice the fish into pieces about 1/4-inch thick. Draw the knife backward toward your body in one smooth stroke—do not saw back and forth, which tears the delicate flesh.
- 04
Dress and serve immediately.
Arrange the fish slices slightly overlapping on a serving platter. Spoon the caper-lemon vinaigrette evenly over the top. Finish with a generous pinch of flaky sea salt, and eat right away before the acid slowly begins to cook the fish.
Notes
Sourcing the fish.
Always look for fish labeled 'sushi-grade' or 'sashimi-grade,' or ask your fishmonger for fish that has been commercially frozen to destroy parasites. This is standard safety practice for any raw fish preparation.
Label check: Capers.
Capers are unripened flower buds and completely AIP-compliant. However, check the jar's ingredient label. Look for capers, water, salt, and vinegar. Avoid any brands listing vague 'spices' in the brine, which can hide seed spices or nightshades.
Waking up the palate.
Because this protocol removes black pepper and chili flakes, the work of cutting through the rich fat of the fish falls entirely to the citrus oils and the sharp brine of the capers. Don't skip the zest—it provides a massive flavor payoff for almost zero effort.
From AIP 10 Minute Meals.