Last summer, this was one of my favorite ways to serve my fresh caught ahi – crudo with a curry dressing. If you want a refresher on the differences between crudo and sashimi, I wrote about it here: Crudo vs. Sashimi.
A drizzle of the curry dressing doesn’t overpower the ahi, and the thinly sliced vegetables hold up well to the firm texture of the fish. I added sliced nectarines to give a slight sweet kick, and I preferred them over peaches as nectarines can still be sweet while being firm. The vegetables and fruits aren’t exact here. Use what is in season in your garden, and enjoy your catch.
Ahi Crudo with Curry Dressing
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh squeezed lemon juice
- 2 teaspoons white wine vinegar
- 1/4 - 1/2 teaspoon curry powder
- Salt and white pepper to taste
- Ahi tuna, fresh, sliced in thin slices
- Shaved fennel
- Orange segments
- Carrots, sliced very thin
- Nectarines, sliced thin
- Anaheim chiles (or other mild to medium heat chile), sliced
- Holy mole peppers (or other small, ripe medium heat chile) sliced
- Radishes, sliced thin
- Fennel tops
- Pea shoots
- Whisk the salad dressing together in a bowl until combined, adding a bit of salt and white pepper to taste.
- Arrange the salad on the plate, with the ahi on top.
- Drizzle the dressing over the top.