The Underappreciated Brilliance of Fish Crudo: A Seasonal Opportunity for Chefs and Home Cooks The recent proliferation of fish crudo on menus in San Diego County is a welcome trend, but its absence from many restaurants' offerings is puzzling.
At the heart of this dish lies an intriguing paradox – simplicity and complexity coexisting in perfect harmony.
Chef Travis Swikard's "Bluefin Crudo" at Fleurette restaurant has garnered praise for its deceptively straightforward composition: raw Bluefin tuna layered over watermelon slices, served with a side of tomato water.