AT A GLANCE
You will need to begin this recipe a day ahead.
|01||Place trevalla in a non-reactive bowl, add lemon juice, cover and refrigerate for 30 minutes. Add oil and cayenne pepper, mix, then refrigerate for 15 minutes. Add basil, mint and onion and mix. Cover and refrigerate overnight.|
|02||For snapper salad, place snapper in a non-reactive bowl, add juice, cover and refrigerate for at least 40 minutes or until snapper turns from opaque to white. Add remaining ingredients and season to taste with sea salt and ground black pepper. To serve, season crudo to taste and serve with snapper salad and bread.|
Note Crudo is often made using bacalao (salt cod) which is soaked, then shredded and combined with other ingredients. We've substituted bacalao with blue-eye trevalla.