Subscribe to stay up to date with the latest in Provincetown!
Subscribe to ptownie

    Mac’s Striped Bass Crudo

    This chilled appetizer is perfect for those too-hot-to-cook days that mark the beginning of our local striped bass season on Cape Cod. Though “crudo” means raw in Italian, the citrus juice in this recipe does make the fish opaque and firmer in texture. We like lime and Thai hot sauce where Italians might prefer lemon and basil, but fine fresh olive oil is key either way.
    Serves 4 as an appetizer.


    • 1/2 lb. fresh striped bass fillet (preferably the thicker head cut), skinned
    • 1 tbsp. fresh lime juice (about 1/2 lime)
    • Pinch of coarse sea salt and freshly cracked black pepper
    • 2 tbsp. top-shelf extra virgin olive oil
    • A few drops of Sriracha (Thai-style hot sauce; we like the Huy Fong “rooster” label)


    • Slice the fillet lengthwise, across the grain of the fish, into thin strips.
    • Arrange the strips so that they overlap just slightly to form several lines across a large, chilled plate. Cover tightly with plastic wrap and press the strips firmly with the bottom of a cup to flatten the fish.
    • At this point, you can put the fish in the fridge for several hours and pull it out just before you’re ready to serve. We prefer to dress the fish just before serving.
    • Marinating the fish in citrus juices for longer would make this delicate crudo taste a little “overcooked” to us.
    • Remove the wrap, pour the lime juice over the fish, and sprinkle it with sea salt and cracked pepper. Drizzle the olive oil over the top and dot the rim of the plate with Sriracha, to be used as a dipping sauce. Serve at once.
    Recipe courtesy of Mac's Seafood