7 of the Hamptons' Best Crudo Dishes

7 of the Hamptons' Best Crudo Dishes

Photo of Hamptons Magazine

While everyone loves raw oysters and clams, raw fish served as crudo is taking center stage as a summertime favorite. Chefs across the East End are putting their own touches on these clean, refreshing dishes sourced from local waters.

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    Sea bream crudo with aji amarillo, potato chips, and Castevetrano olives: The heat from the Peruvian peppers on this meaty fish are mellowed out by creme fraiche, while chips made with potatoes from Falkowski Farm lend some crunch.
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    Catch breathtaking sunsets while you savor the vibrant flavors of fresh horseradish and a blood orange citrus salad, which serve as a creative foil to the delicate mollusks sourced from Long Island waters at this new spot.
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    The hopping new waterfront spot is a perfect setting for seafood offerings. This dish uses creamy avocado to make the buttery fish even more luxurious, slices of radish for crunch, and yuzu-cilantro to provide a tanginess that offsets the richness.
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    Organic farm-raised fish from Scotland is combined with classic salmon accompaniments like a mixture of pureed dill and cucumber. Thinly-sliced beet chips add color and a fresh contrast to the fish, while the blood orange vinaigrette gives a hit of acid.
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    The fluke is served the day it’s caught. The chefs then finish this fresh fish off with sea salt harvested from Amagansett beaches, extra virgin olive oil, lemon, chives from the restaurant’s own garden, and micro greens from Good Water Farms.
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    Montauk Dayboat Scallop Crudo: Olive oil and the acidity of Sicilian lemons create the perfect balance and complement to fresh, sweet local scallops, while sea beans and lime radishes add color, texture, and another layer of flavor.
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    Japanese and Peruvian accents of hijiki, roasted cashew miso, shallots, avocado crema, & mâche are tossed with sushi-grade fish straight from Gosman's docks. The restaurant has tables on the sand where you can enjoy the crudo as a quick snack.
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