Asian-Style Salmon Crudo: A Fresh Christmas Appetizer 🎄✨

Christmas meals are often rich and comforting, which is why I always like to start with something light, fresh, and full of flavour. This Asian-style salmon crudo has become my go-to Christmas appetizer. It’s elegant, refreshing, and surprisingly easy to put together.

Crudo, meaning “raw” in Italian, is all about letting high-quality ingredients shine. In this version, I give the classic preparation an Asian twist by pairing buttery fresh salmon with coconut milk, ginger, basil, and aromatic herbs. The result is a delicate balance of richness, freshness, and gentle spice. Perfect for opening up the appetite before the main feast.

A Fusion of Fresh and Festive

What I love about this dish is how effortlessly it blends cuisines. The salmon stays true to the simplicity of a traditional crudo, while the coconut milk adds a soft, creamy richness. Fresh ginger brings warmth, basil adds a bright herbal note, and a touch of citrus keeps everything lively and clean.

Despite its refined look, this appetizer comes together in minutes, making it ideal for busy holiday cooking. It’s also a beautiful way to impress guests without overwhelming them before the main course.

Print Recipe

Asian-Style Salmon Crudo

Prep Time15 minutes mins

Course: Appetizer

Cuisine: Asian

Keyword: appetizers, seafood

Servings: 2 portions

Author: Suci Bakri

Cost: €25

Equipment

• 1 Sharp knife
• 1 Medium sized mixing bowl
• 1 Blender
• 1 Strainer

Ingredients

• 180 gr Sushi grade salmon
• 200 ml Full fat coconut milk. Chilled
• 2 tbsp Lime juice. Fresh
• 2 tsp Fish sauce or light soy sauce
• 1 tsp Grated ginger
• Flaky salt
• Black pepper

Basil oil

• 50 gr Basil leaves. Indonesian, Thai or normal basil if you cannot find them
• 200 ml Neutral oil

Toppings

• 1 Bird's eye chili. Thinly sliced
• Soy sauce pearls
• 1 Rice paper. cut in half

Instructions

Basil Oil

• Wash basil and dry completely
• Blanch basil in boiling water for 10-15 seconds. Transfer immediately to ice water, then squeeze out all of the water excess or pat fully dry.
• Blend basil with oil until smooth.
• Strain through cheese cloth or fine sieve. Store in a sealed container in the fridge. You can keep this for 1-2 weeks in the fridge and up to 3 months in the freezer.

Coconut salmon crudo

• Slice your salmon into thinly slices and set aside
• In a medium-sized bowl, add in coconut milk, fish/soy sauce, lime juice, and grated ginger. Stir until well-combined.
• Pour the coconut milk mixture into a serving plate, add in basil oil and place your salmon slices on top. Top with some garnishes and sprinkle with some flaky salt and pepper. Enjoy!