Red Snapper Crudo

A bold and vibrant crudo that balances smoky harissa, sweet cherry tomatoes, and the deeply briny citrus of preserved lemon.

Servings: 2-4
Prep Time: 5 minutes

Ingredients:

● 5-7 oz sushi-grade red snapper, thawed
● 1 tablespoon harissa paste
● 1 tablespoon extra virgin olive oil
● 4-5 cherry tomatoes, thinly sliced
● Pinch of salt
● Cilantro leaves, for garnish

Instructions:

1. Slice the Snapper:
   Slice the red snapper into thin, even pieces (about 1/8-inch thick). Arrange on a chilled plate.
2. Prep the toppings:
   In a small bowl, mix harissa paste with olive oil to create a smooth drizzle. Toss the cherry tomato slices with a pinch of salt, letting them sit for a minute to
   release juices.
3. Plate:
   Drizzle the harissa mixture over the snapper.
   Scatter the salted cherry tomatoes and minced preserved lemon across the plate. Garnish with cilantro leaves. Serve immediately.