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Pesce Cruda con Semi

Pesce Cruda con Semi

Marnely Rodriguez with another report from the 5th Annual Martha’s Vineyard Food and Wine Festival.
By Marnely Rodriguez

Martha’s Vineyard had a special guest for the Food and Wine Festival and it was Chef Ric Orlando, Food Network Chopped Champion, as well as Chef and Owner of New World Home Cooking Cafe and New World Catering, Saugerties-Woodstock, NY. He’s also the author of “We Want Clean Food”, a compilation of 60 recipes from his PBS Series called Ric Orlando’s TV Kitchen.

Chef Ric Orlando shared with the public three “Seafood in the Raw” recipes and below is the first recipe he demonstrated. Inspired by the Italian’s use of seeds, specially in pastries, this ceviche is coated with poppy, sunflower and sesame seeds, giving the dish a nutty flavor and much needed crunch. Visit Chef Ric Orlando’s website and follow him on Twitter @ChefRicOrlando.

Pesce Cruda con Semi (Raw Fish with Seeds)

Chef Ric Orlando, Chef Demo at Martha’s Vineyard Food and Wine Festival

4-6 ounces fresh Black Bass, or any other white fish filet

juice of one large lemon

1 teaspoon honey

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2 teaspoons each, toasted and crushed: poppy seeds, sesame seeds and sunflower seeds

to taste: olive oil and sea salt


  1. On a clean board, cut fish into 12 (three per person), 1-2 ounce pieces. Place in a cold bowl.
  2. Sprinkle lightly with salt and massage it in with your clean hands.
  3. Add the lemon juice and honey and toss to coat.
  4. Now add about 2 tablespoons of olive oil and gently stir. Allow to marinate for 15-30 minutes.
  5. Using a slotted spoon, remove fish from the bowl to a dry bowl.
  6. Add seeds and toss; add a drizzling of olive oil and lemon to taste.

The consumption of raw or undercooked seafood or shellfish may increase your risk of food borne illness. Be sure to obtain your fresh fish from a trusted source.

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