Written by Mara Giamboi
photography by Yeelen Tavilla
modified 19 August 2025
3 min. read
Sicilians love a good pesce crudo - literally raw fish - traditionally served with a drizzle of olive oil, a squeeze of lemon, and a pinch of sea salt. So simple, yet incredibly delicious. This refreshing recipe combines citrus, pistachio, and basil oil for a fresh take on Sicilian crudo.
This version captures the essence of Sicily in every bite - raw fish elevated by fragrant basil oil, crunchy Sicilian pistachios, and a touch of citrus zest.
For a pesce crudo, the fish must be incredibly fresh - freschissimo, as the Italians say - so it practically melts on your tongue. In Sicily, that’s not hard to come by.
Surrounded by the sea, the island offers an abundance of freshly caught, local, and seasonal fish. A must-visit is La Pescheria, the vibrant fish market in Catania - not just for the freshest catch, but for a true taste of iconic Sicilian life.
Making this crudo at home? Ask your fishmonger for a seasonal fish that’s ultra-fresh and has a firm, clean texture. Be sure the fish has a fresh, mild scent with no strong “fishy” smell - a key sign of quality and freshness for crudo.
Feel free to swap the toppings for local herbs and delicacies such as capers, almonds, or wild garlic.
Make Mara’s crudo di pesce at home - a dish that brings the taste of Sicilian summer straight to your plate.
Recipe
Ingredients
- 80 to 100g ultra-fresh seasonal fish per person, skinned and boneless
- Large bunch of fresh basil
- A handful of ice cubes
- 150 ml canola oil
- 1 citrus of your choice (e.g. lemon, (blood) orange, grapefruit), for juice and zest
- Small handful of unsalted pistachios, roughly chopped
- Few red basil leaves
- Flaky sea salt (like Maldon)
Preparation
Slice against the grain using smooth, clean strokes with a very sharp knife to preserve the fish’s delicate texture. Aim for uniform strips that aren’t too thick, so the fish stays tender and melts in your mouth. Place them on a plate or tray, cover, and store in the fridge. About 10 minutes before serving, take the fish out so it can come to room temperature - this brings out its delicate flavor and texture.
Next, make the basil oil. Start by bringing a small pan of well-salted water to a boil. Meanwhile, prepare an ice bath by filling a bowl with cold water and a handful of ice cubes. Blanch the basil in the boiling water for 20 seconds. Drain immediately and transfer to the ice bath to stop the cooking and preserve the bright green color.
Once fully cooled, drain again and gently pat the basil dry with paper towels. Place the basil and oil in a food processor and blend until smooth. Add lemon juice to taste. Then strain the mixture through a sieve lined with cheesecloth. No cheesecloth? A coffee filter works just as well! You can store any leftover basil oil in a sealed container in the fridge for up to 3 days to keep it fresh and safe to eat.
Toast the chopped pistachios in a dry pan over low heat until golden and fragrant. Set aside to cool. To plate, drizzle a generous amount of basil oil onto a plate and arrange the slices of fish on top. Top each slice with a small red basil leaf for color and aroma, then sprinkle over the toasted pistachios (about 1 tablespoon per person). Finish with some citrus zest (use a fine grater or zester to remove just the colored part of the peel) and a pinch of flaky sea salt.
Do you also want to discover Sicily? Have a look at our holiday villas in Sicily here.
Mara Giamboi & Yeelen Tavilla
Mara Giamboi and Yeelen Tavilla are two Dutch-Sicilian creatives who combine their talents to celebrate Sicilian culture through food and visual storytelling. Mara, a (culinary) writer, recipe developer and food stylist, and Yeelen, a photographer and allround creative, both draw deeply from their shared Sicilian roots.