Grapefruit Crudo – Recipe

Grapefruit_Crudo
Grapefruit crudo, avocado, chervil and capers – this isn’t tuna!

I was goofing around with cutting citrus fruits into cubes the other day, and the red grapefruit looked so much like tuna. Not that I eat tuna, but of course I see other people eat it at sushi restaurants. I tried slicing it vertically into slabs instead, which was also beautiful. You could take this concept in a sashimi direction, but I opted for crudo instead – a.k.a. Italian sashimi.

Crudo is typically dressed with olive oil, sea salt, and a citrus juice, which in this case is built in. I added capers, chervil, and a slice of avocado for some fattiness. I haven’t quite decided whether this dish works better cold or at room temperature. If you try it, let me know what you think.

To cut the grapefruit, use an uber-sharp chef’s knife. Remove about a 1/2″ or so slice from the top and bottom. Resting on the bottom, make four vertical cuts to produce a rough cube, removing all of the skin and pith. Now slice vertically into 1/3″ thick slabs, avoiding the core. If you get just a little bit of core you can put that side down on the plate. Slicing grapefruit this way produces a lot of waste material. I think I got about 5-6 useable slices from a single fruit. So be sure and juice the rest for a cook’s treat.

Grapefruit Crudo with Avocado, Chervil and Capers
Serves 4 as an appetizer
Vegetarian, vegan, and gluten-free

  • 2 red grapefruit, sliced as described above
  • 1 ripe avocado, thinly sliced
  • about 12 chervil sprigs
  • 1 tablespoon capers, briefly soaked to remove some salt and drained
  • 2 tablespoons fruity extra virgin olive oil
  • sea salt (Maldon (aka the world’s greatest salt)!)
  • fresh ground black pepper
  1. Arrange grapefruit pieces pleasingly on a plate.
  2. Top each slice with 1 piece of avocado, 1 chervil sprig and a few capers.
  3. Drizzle olive oil on plate and fruit.
  4. Add a few grains of crunchy sea salt and some grinds of black pepper to each slice.

Grapefruit on Foodista

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Posted by Michael Natkin on Monday, December 1st, 2008 in Appetizers, Experiments, Favorites, Gluten-Free or modifiable, Recipes, Vegan or Modifiable.

18 Responses to “Grapefruit Crudo – Recipe”

  1. December 1, 2008 at 8:36 am #

    ooh, I totally thought it was salmon: you fooled me! Great photo and a very interesting combination.

  2. December 1, 2008 at 10:05 am #

    Wow! It looks EXACTLY like tuna…down to the texture.

  3. December 1, 2008 at 12:30 pm #

    What a unique recipe! I love grapefruit and love this idea!

  4. December 1, 2008 at 12:45 pm #

    BEAUTIFUL! I’m definitely going to try your recipe.

  5. December 1, 2008 at 4:37 pm #

    This sounds like the perfect holiday amuse bouche. I might add a little ground coriander seed in the dressing. I can’t wait to make this. The plating is great.

  6. December 1, 2008 at 6:09 pm #

    That completely looks like tuna – I was shocked that you had made a fish dish but was reassured by the title :)

    What a brilliant dish! I’m going to have to try this one of these days.

  7. December 2, 2008 at 2:01 am #

    Michael, this is gorgeous and makes me super hungry.
    I so wish I lived next door so you could feed me properly.

    all my love xx fanny

  8. December 2, 2008 at 2:07 pm #

    How fun! When I first saw your photo, I thought it was tuna. Beautiful!

  9. sixseven42
    December 26, 2008 at 11:55 am #

    This recipe looks wonderful!

    I’m going to try this as a grapefruit-avocado salad, using less wasteful wedge sections of grapefruit.

    I just discovered your blog today and I love it! Thank you for posting such wonderful vegetarian recipes!

  10. Michael Natkin
    December 30, 2008 at 3:34 pm #

    Thanks sixseven! How did your salad turn out? That definitely would be less
    waste.

  11. Todd Kopriva
    January 1, 2009 at 7:27 pm #

    I just made this for a New Year’s Eve party. It’s simple enough that I was able to bring the ingredients, do the work in a few minutes on a little bit of countertop at the party, and juice the “waste” grapefruit into a pitcher for the bar right next to me. I substituted ground white pepper, and I think that it worked a little better than the ground black pepper.

    The response was terrific. People loved this dish. The main reaction was like “This tastes great, and I never would’ve though to put these things together!”.

    A couple of the grapefruit pieces had some tough membrane, and the people who got these weren’t as happy. So, just be careful with your cutting—just like cutting fish, I suppose.

  12. Michael Natkin
    January 1, 2009 at 7:40 pm #

    Todd – awesome, I’m glad it went over well with your crue! I could totally
    see the white pepper working well in it. Thanks for the feedback. And nice
    use of the juice too… Greyhounds?

  13. January 18, 2009 at 8:59 am #

    avocado & grapefruit must taste delicious together. I am going to try this, and you dont have to be a veg to try this!!

  14. January 25, 2009 at 11:03 am #

    Yes, it does look like tuna! I have had tangerine and avocado salad; they were delicious together so I am looking forward to trying this combination.

  15. July 16, 2009 at 7:45 pm #

    this looks amazing and very similar in appearance to the roasted watermelon steak! thanks for letting us discover your site.

  16. December 3, 2009 at 8:15 am #

    Wow, that really looks like tuna, and sounds delicious! My mouth is watering :)

  17. December 30, 2012 at 9:36 pm #

    How clever! I love the combination of grapefruit and avocado in salsas and salads, and never thought of this presentation of them!

  18. Mandarina
    December 12, 2013 at 12:30 pm #

    This is genius!! It reminded me of the most magical combination I have ever tried: grapefruit and castelvetrano olives.

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