@tasty: If you’ve ever had crudo at a restaurant, here’s how you make it at home (and cheaper!) This dish has a vibrant plate of thinly sliced seafood, delicately dressed with citrus, herbs, and a drizzle of olive oil for the ultimate appetizer. @Sarah Full recipe below and in bio! INGREDIENTS 10 oz sashimi grade tuna 10 oz sashimi grade salmon 3 tbsp blood orange juice 1 tbsp lemon juice 2 tbsp olive oil 1 tbsp capers + 1 tsp caper juice Salt and pepper to taste Garnish: Pomegranate Lemon zest PREPARATION 1. Prepare the fish by slicing thinly and laying flat on a plate. 2. In a bowl, mix together the orange juice, lemon juice, olive oil, capers, and caper juice. Mix to combine and season with salt and pepper. 3. Drizzle over the dressing to barely coat the fish, and garnish with lemon zest and pomegranate.