Paleo Bass Crudo
Elevate your seafood game with this vibrant and refreshing Paleo Bass Crudo recipe, a stunning no-cook dish that showcases the natural flavors of fresh striped bass. Perfectly marinated in a zesty blend of lemon and orange juices, the delicate fish slices are lightly “cooked” in citrus, creating a silky texture and bright notes that pair beautifully with herbal accents from fresh dill and chives. Topped with briny capers, creamy avocado, and a sprinkle of microgreens, every bite is a harmonious balance of crispness, creaminess, and zest. Ready in just 20 minutes, this paleo-friendly crudo is an elegant appetizer or light meal that combines gourmet flavors with health-conscious simplicity. Fresh, flavorful, and utterly irresistible—it's a feast for the senses and your table!
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Recipe Information
Ingredients
- 0.5 pound striped bass fillet
- 1 whole lemon
- 1 whole orange
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh dill
- 1 tablespoon fresh chives
- 1 tablespoon capers
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 whole avocado
- 0.5 cup microgreens
Instructions
Begin by preparing the striped bass. Using a sharp knife, slice the bass fillet into very thin slices. Arrange the slices on a chilled plate, ensuring they are evenly spread out for even seasoning.
Zest the lemon and orange, being careful to only remove the colorful outer layer and not the bitter white pith. Set the zest aside.
Juice the lemon and orange into a small bowl, ensuring no seeds remain. Combine the citrus juices with the extra-virgin olive oil to make a dressing.
Drizzle the citrus olive oil mixture over the sliced bass evenly, ensuring every piece is coated. This will lightly 'cook' the fish, giving it a delicate citrus flavor.
Sprinkle the lemon and orange zest over the dressed fish slices.
Chop the fresh dill and chives finely, and scatter them onto the crudo, adding a fragrant and herbal layer of flavor.
Add the capers, distributing them evenly across the fish for bursts of briny taste.
Season the crudo with sea salt and freshly ground black pepper to taste.
Slice the avocado thinly and arrange the slices around the bass for a creamy contrast.
Finally, garnish with fresh microgreens for an added crunch and presentation flair.
Serve immediately to enjoy the fresh flavors at their peak.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 18.9 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2371 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
