Balsamic Cured Snapper Crudo

Cold, clean, and deeply flavored-this snapper crudo is cured in aged balsamic, sliced razor thin, and paired with crisp vegetables and a three-tier balsamic finish for brightness and bite.

Why You'll Love

It's bright, balanced, and refined without being fussy. The layered balsamic adds complexity while the crisp veg keeps it fresh. Elegant, easy, and flex-worthy.

Tips and Tricks

• For firmer texture, extend cure time up to 45 minutes.
• Use a slicing knife or sashimi knife for ultra-clean cuts.

Variations

• Swap snapper for fluke, hamachi, or sea bream.
• Add shaved fennel or microgreens for extra freshness and height.

Substitutions

• Can't find aged balsamic? Use a high-quality reduction-just adjust sweetness accordingly.
• No snapper? Use any super-fresh, sashimi-grade white fish.

Best served with

• Chilled white wine like Vermentino or Sauvignon Blanc
• Crusty sourdough or crostini
• A crisp salad with lemon vinaigrette

How to Store Leftovers

• Best enjoyed fresh. Do not store assembled crudo.
• Any unused garnish can be kept refrigerated for 1 day.

Common Questions

Balsamic Cured Snapper Crudo

No ratings yet

Cold, clean, and deeply flavored-this snapper crudo is cured in aged balsamic, sliced razor thin, and paired with crisp vegetables and a three-tier balsamic finish for brightness and bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 30 minutes mins

Course: Appetizer, Raw

Cuisine: Californian, Italian

Calories: 1054

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 Snapper fillet 4-6 oz, skin and pin bones removed
• 3 tablespoon Bona Furtuna Aged Balsamic
• 1 tablespoon Bona Furtuna 12-Year Aged Balsamic
• Bona Furtuna 24-Year Aged Balsamic
• 1 Carrot peeled into ribbons
• 1 Scallion thinly sliced on a bias
• 1 tablespoon Parsley julienned
• 1 tablespoon Extra Virgin Olive Oil
• Flaky salt to finish

Equipment

• Shallow dish or container
• Mandoline or vegetable peeler
• Sharp Knife
• Mixing Bowls

Method

 

Cure the Snapper

1. In a shallow container, pour 3 tablespoon Bona Furtuna Aged Balsamic over the snapper fillet-just enough to coat. Flip and brush evenly.
2. Cover and refrigerate for 30 minutes, flipping once halfway through.

Prepare the Garnish

1. Peel the carrot into ribbons. Slice the scallion thinly on a bias.
2. Transfer both to a bowl of ice water for 5 minutes to crisp. Drain and pat dry.

Slice the Snapper

1. Remove the cured snapper from the fridge. Slice thinly (about ⅛") on an angle and arrange in the center of a chilled plate.

Toss the Garnish

1. In a bowl, combine carrot ribbons, scallions, and parsley.
2. Toss with 1 tablespoon Bona Furtuna 12-Year Balsamic and 1 tablespoon EVOO. Season with flaky salt.
3. Plate the garnish beside or atop the snapper.

Finish & Serve

1. Dot the plate with Bona Furtuna 24-Year Aged Balsamic and a final hit of flaky salt. Serve immediately.

Nutrition

Calories: 1054kcalCarbohydrates: 7gProtein: 186gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 333mgSodium: 623mgPotassium: 4004mgFiber: 2gSugar: 3gVitamin A: 11601IUVitamin C: 26mgCalcium: 322mgIron: 2mg

Tried this recipe?

Let us know how it was!