A few days ago I saw an article come through my news feed called “If Cinderella were a Vegetable, She’d be a Watermelon Radish“. Never mind that the Kitchn is recycling 5 year old posts (what’s up with that?), it got me thinking…hey, I have a recipe which uses watermelon radishes!
Last year I posted a recipe for Ahi Tuna Crudo with Sweet Soy, Wasabi and Cucumber and somehow forgot to post the follow up recipe of this gorgeous crudo which pairs tangy lime and orange segments (called supremes) with crisp and peppery watermelon radish. The watermelon radish is a relative of the daikon radish, but instead of being long like a carrot in shape, it’s round like a golf ball. It’s the pretty pink interior which gives the radish its name.
As a refresher, here are some tips about crudos:
- Crudo means “raw” in both Spanish and Italian and technically the fish is not cured, but rather, simply served raw and often embellished with other ingredients to enhance the flavor.
- It’s easy to think crudos and sashimi are both one in the same. Both are raw, but while sashimi is raw fish at its purist and plain with not much more than a dab of wasabi, crudo is defined by the quality of the ingredients which are there to complement and enhance the simple raw fish.
- Typically there is some sort of oil and an acid (citrus or vinegar) used to dress it which helps to bring out the flavor of the fish
- It’s all about the quality of the fish, when eating fish raw always select the highest quality, freshest fish you can find.
- Use the highest quality ingredients you can find; look for the best extra virgin olive oil and the freshest vegetables and herbs.
- Prepare all your cut ingredients in advance and keep the fish in the refrigerator until you are ready to cut and serve it immediately.
Kampachi Crudo with Citrus
Serves 2 as an appetizer-can be scaled up to serve more