Balsamic Cured Snapper Crudo

Clean, cold slices of snapper cured in aged balsamic, finished with crisp vegetables and three layers of brightness from Bona Furtuna.

Prep List

• Snapper Crudo

  • Snapper x 1 fillet (4–6 oz), pin bones and skin removed

  • Bona Furtuna Aged Balsamic x 3 tbsp

  • Bona Furtuna 12 Year Aged Balsamic x 1 tbsp

  • Carrot x 1, cleaned, peeled into ribbons

  • Scallion x 1, thinly sliced on a bias

  • Extra Virgin Olive Oil x 1 tbsp

  • Parsley x 1 tbsp, julienned

  • Bona Furtuna 24 Year Aged Balsamic x to finish

  • Flaky salt x to finish

Recipe

1. Cure the Snapper

   • In a shallow bowl or container, place the snapper fillet.

   • Pour Bona Furtuna Aged Balsamic over the fish until it’s about ⅓ submerged. Flip and brush to ensure the fillet is evenly coated.

   • Cover and refrigerate for 30 minutes, flipping once halfway through.

2. Prepare the Garnish

   • Peel the carrot into ribbons and slice scallions on a bias.

   • Transfer both to a bowl of ice water for 5 minutes to crisp. Drain and pat dry.

3. Slice the Snapper

   • Once cured, remove the snapper from the fridge and place it on a cutting board.

   • Slice thinly (about ⅛ inch) on an angle and plate in the center of your dish.

4. Toss the Garnish

   • In a small bowl, combine scallion, carrot ribbons, and parsley.

   • Toss with 1 tbsp Bona Furtuna 12 Year Aged Balsamic and 1 tbsp EVOO.

   • Season with flaky salt and plate alongside the snapper.

5. Finish & Serve

   • Dot the plate with Bona Furtuna 24 Year Aged Balsamic.

   • Serve immediately.