My husband lived in Japan for one year and is obsessed with sushi. When we got married, I introduced him to Italian raw fish dishes such as crudo, carpaccio and tartara.
Many cultures like to serve the freshest fish raw, and it’s very quick and easy to prepare – but it’s vital to use only the best, sushi-grade fish, purchased from a fish monger you trust. As an extra precaution you can also freeze your fish for 1 hour before you use it. Salmon, in particular, is very susceptible to parasites.
This is a simple recipe, but it requires (besides very fresh fish!) very good olive oil and organic lemon and lime.