"Crudo crops up on appetizer sections like concert fliers on telephone polls, a reliable starter for pescatarians and omnivorous seafood lovers alike. But most, let's face it, are middling at best. The archetypal riff: raw fish, shaved within an inch of its life, plated atop a swipe of acid green avocado puree or doused in a ponzu sauce that may or may not be infused with yuzu."
"Of course, crudo doesn't always go the rote route, and in some Los Angeles restaurants it can be transportive. For example, Found Oyster's Sicilian crudo - scallop, salmon, and tuna dressed with olive oil, fresh lemon, red onion, and capers - can beam you from the parking hell that frames the Scientology center to the shores of Taormina. Nobu Malibu does swift business with its hirame tiradito, scrapes of flounder garnished with florets of cilantro and chile paste -"
Crudo appears widely across Los Angeles restaurant menus and frequently serves as a predictable seafood appetizer. Common preparations feature very thinly shaved raw fish paired with avocado purée, ponzu or yuzu-infused sauces, scallions, Sriracha, and sesame seeds. Many of these iterations register as middling rather than memorable. Typical pricing averages around $25 per plate. Some restaurants, however, create standout crudos by using bright, distinct ingredients—olive oil, lemon, red onion, capers—or regional garnishes like cilantro and chile paste that elevate the dish into transportive territory.
Read at Eater LA
Unable to calculate read time
Collection
[
|
...
]