SCALLOP CRUDO
Eleftherios Xenidis | Executive Chef | Hilton Stamford
Crudo is the Italian for Raw. It can used across fishes and meats. It is typically dressed a la minute with Extra Virgin Olive Oil or Finishing Olive Oils, Salt, Acids (vinegars or citrus). A Crudo is similar to ceviche with the exception is that it is not marinated as long. As a person of Mediterranean descent fresh fish has always been a staple of my culture and this is no exception. I was first introduced to Crudo by my CDC and quickly fell in love with the fresh refreshing amalgamation of flavors from the fish to the fruits and vegetables. Coming from a classically trained background of Classical French Cuisine and Mediterranean heritage this was quite the shock but a dish that has always stayed on my mind. It one of the most simplistic dishes that literally has and endless supply of variations and flavors.
I hope you enjoy this and any variation you come across as much as I have!
Ingredients
12 Scallops 2 Oranges Orange Zest EVOO Jalapeno Cilantro Espelette Chili Fresno Chili
Atrium Hospitality | Food & Beverage
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