Crudo should be served immediately once it is dressed; the acid in the dressing will quickly "cook" the fish, turning it opaque.
- 60 grams skinned fish fillet or steak
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- Lemon juice
- Cut the fish into very thin slices and arrange it in a circle on a serving plate.
- Whisk the dressing ingredients in a bowl and pour over the crudo. Serve immediately.