We had some excellent crudo last night as a course at a William Chris wine dinner at Homespun Kitchen and Bar. Unlike a preparation of fish for sashimi, crudo uses different spices and olive oil to actually create a layer that coats the fish.
I’m not suggesting that crudo can approach the texture of a ceviche, but there’s definitely a difference from sashimi. The hamachi or yellowtail at Homespun was impeccable and redolent with subtle flavors. My hat goes off to the chef. Had another great salmon crudo at Juliet Italian Kitchen as well.