Basic Crudo

• 1/2 pound black sea bass fillet (or other suitable raw fish -- wild salmon, fluke, bream, tuna, bluefish, Spanish mackerel, cod, striped bass or any other fish in season), skinned
• Juice of 1/2 lime or lemon
• Sprinkles of Hawaiian black lava or French
• coarse sea salt
• 2 turns fresh black pepper
• 2 ounces toasted pine nuts, minced scallion, snipped chives, sliced asparagus, arugula or sorrel or any herb in season
• 4 teaspoons extra-virgin cold-pressed olive oil

1. Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
2. Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
3. Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.

black sea bass fillet, lime, sprinkles, salt, black pepper, nuts, extravirgin coldpressed olive oil

Taken from cooking.nytimes.com/recipes/9188 (may not work)