Crudo with seasonal vegetables and herbs
“Crudo is one of the most wonderful ways to showcase the pure essence of a fish,” Davis said. “The local halibut, and the albacore tuna from Ilwaco are just great in a Crudo, but I’ll also use the Californian Yellowtail Jack, Hamachi or Yellowtail Kingfish, when the local isn’t available”.
In his new location at the canyon, Davis been able to plant his own organic garden, where he harvests everything from microgreens, peppers, and herbs to heirloom tomatoes and corn. Many of these he’ll integrate into his Crudo, bringing a burst of garden freshness.
“There’s nothing that gives you a truer appreciation of what you are eating than watching it grow from a seed,” Davis said.
“When I make Crudo or a Tiradito, I like to play on textures and heat, getting crunchy vegetables, chilis, soft herbs and leaves, and the smooth richness of ingredients such as avocado and a good extra virgin olive oil,” he said.
On this particular crudo pictured, Davis incorporated cucumber flesh and grated zest, radish, pickled heirloom beets, fresh basil, chili, extra virgin olive oil, lemon juice, sliced avocado and onion. As the crowning glory, he added a scattering of lettuce starts from the garden.
Photo by Sally James/SeafoodSource
