Recipe courtesy of Cooking Channel

Striped Bass Crudo

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 servings
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One 8-ounce fillet striped bass, skin removed, sliced into 1/2-inch pieces

Juice of 1 blood orange

Sea salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

3 to 5 pickled jalapeno slices

1 lemon, halved


  1. Divide the bass slices between 2 serving dishes. Drizzle the orange juice lightly over half of the fish, and then sprinkle with sea salt, black pepper and a drizzle of olive oil. Place 1 pickled jalapeno slice on top of each piece of remaining fish, followed by a squeeze of lemon juice, a sprinkle of sea salt and pepper and a drizzle of olive oil. Serve immediately.