Albacore crudo with avocado, cucumber, and ruby grapefruit from The A.O.C. Cookbook (page 137) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on February 28, 2015

    Made this last night for dinner using both ahi tuna and sea bream, for a beautiful red and white presentation. I did not make the avocado puree, instead I chunked up the avocado along with the cucumbers and poured this over the fish. This is my first attempt serving a crudo and it was a huge success. While the meal was on the expensive side, it was a snap to put together and made for an impressive meal, worthy of entertaining (no surprise there). We served it with a Kenneth Volk Vineyards 2011 Verdelho which matched perfectly. The tuna was ready to go, the sea bream needed to be gutted and deboned by my fishmonger. Next time I will dice the shallots and jalapeno in the food processor then add the lime, s and p, and oil for a more expedient prep.

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