Sea Bass Crudo with Mango and Cilantro

This platter of seasoned raw fish, from chef Yoshi Okai of Austin's renowned sushi omakase restaurant, Otoko, pairs firm, sushi-grade sea bass with vibrant flavorings. In addition to a tangy soy sauce, Okai adds fresh mango and tomato, along with minced garlic and cilantro. A final finish of olive oil and flaky sea salt bring all the flavors together. If you can't find sushi-grade sea bass, feel free to substitute another variety of white firm-fleshed sushi-grade fish—just ask your fishmonger what would work best.

Sea Bass Crudo
Photo: Anna Stockwell
Active Time:
30 mins
Total Time:
30 mins


For the Sauce

  • 1/4 cup soy sauce

  • 1/2 tablespoon rice vinegar

For the Crudo

  • 10 ounces sushi-grade skinless sea bass fillets

  • 6 cherry tomatoes, thinly sliced into rounds

  • 1/2 mango, peeled, pitted and finely chopped

  • 1 medium garlic clove, finely chopped

  • 1 Thai chile or small serrano, thinly sliced

  • 1/4 cup cilantro leaves

  • Extra-virgin olive oil, for serving

  • Flaky sea salt, for serving


  1. Make the sauce: Mix together the soy sauce and rice vinegar; set aside.

  2. Using fish tweezers, remove any pin bones from fish filets. Using a thin, sharp knife, cut the filets into 1/4-inch thick slices, arranging them on a serving plate so that they overlap slightly. Refrigerate the plate while you prepare the remaining ingredients.

  3. Top the fish with tomato and mango, and then sprinkle with garlic, chile, and cilantro. Drizzle crudo with soy-sauce mixture, and finish with a bit of olive oil and a sprinkle of flaky sea salt. Serve immediately.

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