crudos

Crudos, or crudo dishes, are a category of dishes featuring raw or minimally processed ingredients, especially fish and seafood, served uncooked or only lightly treated. The term derives from Italian and Spanish, both meaning raw. In culinary usage, crudo emphasizes the freshness and natural flavor and texture of the ingredients, often as a plate in fine dining or tapas-style settings. While fish is most common, crudo can include meats, shellfish, and vegetables prepared with little heat or curing.

Techniques include precise knife work to produce thin slices or small pieces, sometimes arranged on a plate with minimal seasoning. Common accompaniments are extra-virgin olive oil, citrus juice or zest, salt, pepper, and delicate herbs. Some crudos are acid-cured or marinated with citrus or vinegar, blurring the line with ceviche; others are raw but chilled to maintain texture, such as sashimi-like presentations or carpaccio.

Popular examples include crudo di pesce (raw fish dishes from Italy), tuna or hamachi crudo, scallop crudo, and beef or venison tartare or carpaccio. In Latin American and Caribbean cuisine, ceviche and tiradito share the crudo idea by curing raw seafood with acidic marinades. In contemporary cuisine, chefs experiment with fruit, vegetables, and edible flowers to create light, textural contrasts.

Safety and quality: crudo relies on high-quality, very fresh ingredients and strict handling, refrigeration, and hygiene. Raw fish and shellfish carry risks of parasites and foodborne pathogens, so many jurisdictions require specific labeling or sourcing; consumers should rely on reputable establishments and avoid raw products if pregnant, immunocompromised, or at risk. Proper sourcing and temperature control are essential to minimize risk.