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–+ servings
A gourmet dish featuring thinly sliced fish topped with fresh parsley and carrot ribbons, artfully plated with five small dots of dark sauce on a white plate.

Balsamic Cured Snapper Crudo

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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.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 1
Course: Appetizer, Raw
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Snapper fillet 4–6 oz, skin and pin bones removed
  • 3 tbsp Bona Furtuna Aged Balsamic
  • 1 tbsp 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 tbsp Parsley julienned
  • 1 tbsp 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 tbsp 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 tbsp Bona Furtuna 12-Year Balsamic and 1 tbsp 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.

Notes

Storage: Best served right after slicing since this is a raw, cured fish dish. The snapper can cure in the balsamic for the full 30 minutes ahead and stay chilled, but slice and plate right before serving.

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