Last nights meal!

Do you see the “888” ? 🙂

On the menu was:


In Italian cuisine, Crudo is a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar.  You don’t need to follow a recipe for crudo as it is very much ingredient-driven.  Crudo is about finding the best ingredients available and letting their flavors shine. The combinations are endless. Even in the RAW REALM! 🙂

2 small grapefruits

1/2 small avocado, sliced very thin

3 T  Cilantro, chopped

2 T Olive Oil

2 T vinegar

Juice of 1 Meyer Lemon

Preparation: To cut the grapefruit: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. Place the grapefruit slices on the plate.  In a small bowl combine the lemon juice, olive oil, cilantro, vinegar and oregano.  Using a spoon drizzle mixture over the grapefruit slices, slice avocado very thinly and place on top of the grapefruit.  Drizzle with dressing again.  Top with fresh cracked pepper.


Italian in origin, carpaccio consists of thin shavings of raw beef fillet which may be drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce. The dish is often topped with capers and sometimes onions. It’s generally served as an appetizer. However when you are a vegan/vegetarian/raw foodie, this is usually any fruit or vegetable shaved/sliced thinly!

1 Zucchini

1 yellow squash

3 T Sake

1 T Apple Cider Vinegar

2 T Olive Oil

1 Meyer Lemon

2 T Cilantro

2 T Oregano

Fleur de Sal

Fresh Cracked Pepper

Preparation:  Slice the yellow squash and zucchini very thin.  I usually use my Cai Bao. (For information regarding this tool you can see the posting here.)  In a small bowl mix all the other ingredients listed.  Place zucchini onto plate, sprinkle with fleur de sal and drizzle dressing over the zucchini.  On top of the zucchini layer the yellow squash and repeat the process until all of the squash is marinating.  Allow to marinate for approximately 20 minutes.  (Overnight in the fridge if you have time.)


An appetizer popular in Latin America consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice “cooks” the fish, thereby firming the flesh and turning it opaque. Onions, tomatoes and green peppers are often added to the marinade. Can be spelled seviche (which is also spelled ceviche and cebiche) depending on the region.

1 Cucumber

1/2 of a Jicama

2 mini sweet peppers

1 small jalepeno, sliced into rings

1/2 cup sliced mushrooms

3 radishes

1 handful chopped cilantro

Juice of 1 Lime

Juice of 1 Meyer Lemon

2 T Rice Vinegar

2 T Olive Oil

Preparation: Slice the cucumber and jicama into matchsticks.  Slice the mushrooms and radishes very thin.  Cut the mini sweet peppers and jalepenos into small rings.  Chop the cilantro.  Place all vegetable ingredients in bowl.  Squeeze the lemon and lime into the bowl.  Add the venegar and olive oil.  Toss the vegetables around and allow to marinate.

2nd plating

I think you can see the avocado a bit better in the picture all the way at the top.  The Crudo had acid + creamy + cilantro + spices = A Delicious RAW apertif!

All of the other dishes were quite refreshing to the palate.  They seemed perfect for a summer meal or the first course of a RAW FOOD TASTING menu I am working on! (More details on that later!)

Thank you for visiting!