Summer recipe: Crudo with chili, lemon and parsley oil

In summer we have to look for refreshing recipes that take us out of the routine or from being overheated in the kitchen.

That is why fish are, on these dates and in this hot climate, one of the best alternatives for a light lunch and, at the same time, very delicious and pleasant.

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Try this recipe that will fascinate you. Since parsley oil is a gastronomic jewel.

Raw with chili, lemon and parsley oil

The glory point of this preparation is the simplicity: once you have your oil made and ready, it should only take a couple of minutes to put it together.

Raw is served quite cold and sometimes the finished dish is placed in the freezer for a quick 5-minute blast; I think it’s much more refreshing that way.

Cooking time: 15 seconds.

Preparation time: 20 minutes

Serves: 4-6 as a snack

How to prepare parsley oil?


200g flat leaf parsley

200ml olive oil

A pinch of sea salt


Get a merrily rolling pan of boiling water and fill a bowl with ice and water to create an ice bath.

Immerse the parsley in the water for about 10-15 seconds, no more, then remove it with tweezers and immediately plunge it into the ice bath.

Drain and pat the parsley as best you can to remove as much moisture as possible.

Combine with the olive oil and salt in a food processor and stir.

Place a fine muslin cloth or coffee filter over the top of a strainer and place it in a bowl, and pour the parsley oil mixture through so that the oil filters out.

Gently squeeze and transfer to a bottle with a lid.

This will keep well in the fridge for some time.

Ingredients for the crude:

300 g of firm and extremely fresh white fish

1 red pepper cut into slices

Zest and juice of 1 lemon

parsley oil

sea ​​salt and black pepper


Cut the fish into thin slices and place in a bowl.

Spread the chili pepper, the zest and a little juice, then drizzle parsley oil on top.

Season with a little salt and pepper and serve immediately.