Fish Crudo with Jicama, Mango and Kiwi
Thinly sliced raw fish gets a tropical twist with vibrant mango, juicy kiwi, and crunchy jicama in this colorful, refreshing fish crudo. It’s light, bright, and just a little spicy – the kind of dish that feels a bit fancy but couldn’t be easier to make.
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Crudo, despite sounding and looking incredibly fancy, is actually really easy to make and comes together in minutes. In fact, most raw fish dishes are quite simple to make, like my tuna carpaccio and tuna tartare.
This simple appetizer is an elegant way to highlight high-quality raw fish. I love it with fluke (or flounder), which is prevalent here in New Jersey during flounder season in the summer. It also works with any other type of super fresh, sustainably sourced, sushi-grade fish.
This recipe a great choice for quick entertaining or a spontaneous summer meal. Serve it on a chilled plate and watch it disappear!
What is Crudo?
Crudo is an Italian term that means “raw,” and in culinary terms, it typically refers to thin slices of raw fish dressed with olive oil, citrus juice and salt. Think of it as Italy’s answer to sashimi or ceviche, but with its own distinctive flair.
The fish is never cured or marinated for long (unlike ceviche), which allows its natural flavor and texture to shine, like in my Sicilian tuna crudo.
Crudo has deep roots in Italy’s coastal fishing communities, where fishermen would season their just-caught fish or seafood with simple ingredients and eat it raw.
This recipe is not traditionally Italian. Instead, I took inspiration from the tropics and used a mix of fresh fruits and crisp jicama for flavor and texture. A little bit of chili oil adds spice and a gorgeous color to the plate!
Want more great seafood appetizers? Check out these baked clams oreganata, crispy calamari fritti, or these simple grilled scallops and prosciutto.
Why You'll Love This Crudo Recipe
- Bright tropical fruit adds sweetness, acidity and crunch.
- Quick to prepare with no cooking required!
- Light, elegant and ideal for warm-weather menus.
Fish Crudo Ingredients
Firm White Fish - Look for sushi-grade or previously frozen, sustainably sourced fillets like fluke, halibut, or snapper. Be sure to ask your fishmonger and let them know you will be preparing it raw. There are many high quality frozen fish that can be used.
Mango + Kiwi - These two fruits add color, texture, and a sweet-tart balance. You can substitute any of your favorite fruits!
Jicama – Jicama is a crunchy root vegetable with a mild sweet flavor, and texture similar to an apple or raw potato (minus. the starch). Look for it in Latin markets and specialty produce stores. If you can't get your hands on it, you can leave it out or substitute a cucumber or radish for similar texture.
Cilantro – A bright herbal finish, but you can sub in fresh mint or basil if preferred.
Olive Oil – Choose a high-quality extra virgin olive oil with a mild flavor. Skip the extra bold and peppery oils, as they can overpower the delicate fish.
Chili Oil – This is optional but it adds nice heat and a gorgeous color to the plate. Chili oil can be found at Asian markets or in the Asian section of your grocery store. You can also use a few dabs of this fresh jalapeño hot sauce for a different kind of kick.
Flaky Sea Salt – Essential for seasoning each slice and drawing out flavor! I love using Maldon here.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Very sharp chef’s knife
- Cutting board
- Fish tweezers or pliers (for pin bones)
- Serving platter
- Small prep bowls
- Citrus juicer
How to Make Fluke Crudo
- Start by trimming the fish: remove the bloodline and any ragged edges. Then, using a razor-sharp knife, slice the fillet along its natural seam into two long strips.
Pro Tip: Slightly frozen fish is much easier to slice cleanly and helps keep the dish cold while you assembling.
- Working with one piece at a time, cut very thin slices at a 45° angle. Lay each slice onto a chilled plate or platter, overlapping slightly to create a mosaic.
Pro Tip: A dull knife will shred the fish. For paper-thin slices, make sure your knife is freshly sharpened.
- Squeeze lime juice over every piece and sprinkle with flaky sea salt. Evenly scatter the mango, kiwi, and jicama across the top. Garnish with cilantro, then drizzle with olive oil and, if using, chili oil.
- Serve immediately while the fish is still cold.
Tips for Success
- For the cleanest, most delicate slices, use a razor-sharp knife and keep the fish very cold or partially frozen.
- Always remove the bloodline and any ragged edges before slicing to ensure a pristine presentation and clean flavor.
- Chill your serving platter ahead of time to keep the crudo as fresh and cool as possible.
- Season each slice evenly with sea salt and lime juice for a balanced bite every time.
- Prepare all toppings in advance and assemble just before serving to maintain texture and temperature.
Crudo Recipe Variations and Substitutions
- Substitute fluke with halibut, sea bass, yellowtail or even salmon and red tuna.
- Try diced pineapple or nectarines in place of mango or kiwi.
How to Serve This Crudo Dish
Fish crudo is best served as a first course, especially for summer dinner parties or holidays by the sea. It should be enjoyed ice cold, right after assembling.
Hosting a dinner party? Start with the fish crudo as an appetizer, following it with a main dish like hearty pan seared filet mignon or a classic French flounder meunière.
Pair with crispy roasted potatoes and onions or tropical Caribbean rice and beans with coconut milk.
Storing Seafood Crudo
This dish is meant to be served and eaten immediately. If absolutely necessary, you can keep the sliced fish covered and refrigerated for up to 1 hour before serving.
Do not store leftovers, as raw fish loses quality quickly once sliced and seasoned.
Crudo Recipe FAQs
Ceviche uses citrus juice to marinate and “cook” the fish, often for several minutes or longer, and usually includes ingredients such as onions, herbs, and chili peppers, among others. Crudo, on the other hand, is served almost immediately after slicing and dressing olive oil, citrus and salt, allowing the natural flavor of the fish to shine without marinating.
It’s best to slice and assemble crudo just before serving. You can prep the toppings a few hours ahead and keep them chilled, but slice the fish last for optimal texture and freshness.
Avoid freshwater fish, which are more prone to parasites and not typically safe to eat raw. Stick with high-quality, saltwater, sushi-grade options.
Yes, but the lime juice adds essential brightness. If you need an alternative, try a mild vinegar like rice vinegar or a splash of white balsamic for acidity.
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Fish Crudo Recipe
Ingredients
- 8 ounces firm white fish fillets skinless
- fresh lime for squeezing
- flaky sea salt for sprinkling
- 2 tablespoons mango finely diced
- 2 tablespoons kiwi finely diced
- 2 tablespoons jicama finely diced
- cilantro leaves for garnishing
- extra virgin olive oil for drizzling
- chili oil for drizzling
Instructions
- Slice the fillet lengthwise into two long pieces by following the natural seam of the fish.
- Work with one strip at a time and carefully slice very thin, even pieces by angling your knife at a 45° angle.
- Lay each piece of fish out on a platter, allowing them to overlap slightly.
- Squeeze fresh lime juice all over, then sprinkle with sea salt, being sure to season each and every piece.
- Evenly distribute the mango, kiwi and jicama over the fish and around the plate.
- Place several cilantro leaves in a decorative pattern on and around the fish.
- Sprinkle with a little more sea salt, then drizzle little bits of olive oil and chile oil around the edges. Serve immediately.
Notes
- For the cleanest, most delicate slices, use a razor-sharp knife and keep the fish very cold or partially frozen.
- Always remove the bloodline and any ragged edges before slicing to ensure a pristine presentation and clean flavor.
- Chill your serving platter ahead of time to keep the crudo as fresh and cool as possible.
- Season each slice evenly with sea salt and lime juice for a balanced bite every time.
- Prepare all toppings in advance and assemble just before serving to maintain texture and temperature.
