Mackerel Crudo with Grapefruit, Blood Orange, Avocado, Olives and Chile
Makes 6 Servings
|Champagne or Muscadet|
Think of crudo as an Italian version of sashimi. This recipe is quick, simple, and is all about showing off the quality of this firm fleshed, tasty fish. We’ve left the skin on here for more texture, but you could trim the skin if that is your preference.