In the Raw: Why Crudo Is Great for Summer Dining in Boston
Hot summer days call for meals that are light, refreshing, and cleanâ€”and crudo, or raw fish thatâ€™s sliced and dressed with olive oil, acid (like citrus or vinegar), and herbsâ€”is becoming a local favorite.
At Brine oyster bar, in Newburyport, for example, chef Corey Marcoux has devoted an entire section of the menu to the raw stuffâ€”including littlenecks with charred-lime vinaigrette, and halibut with asparagus and pea purĂ©e. â€śCrudo caters itself to coastal New England dining, where the sun is shining,â€ť Marcoux says. â€śAnd people can eat all around the menu and not be weighed down by heavy appetizers.â€ť
Neptune Oyster chef Michael Serpa (whose work is pictured here), meanwhile, features at least three types of crudo on the menu each night. Want to make this summertime-friendly dish at home? Just follow Serpaâ€™s advice: Go with delicate toppings for lighter fish, and more-aggressive seasonings on stronger-flavored varieties, such as tuna. And, of course, work with the freshest product you can find.
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/06/25/crudo-boston-summer/