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Paleo Snapper Crudo

A paleo salad recipe with an Italian twist. Ramp up the health factor with this guilt-free meal that's ready in minutes.

Paleo Snapper Crudo with Celery, Asparagus and Green Olive
Paleo Snapper Crudo


  • Finely grated zest and juice of 2 lemons and 2 oranges

  • 11/2 tbs salt flakes

  • 500g skinless sashimi-grade snapper fillet (order from your fishmonger)

  • 2 tbs extra virgin olive oil

  • 200g green olives, pitted

  • 3 celery stalks, thinly sliced lengthways, plus 1 cup celery leaves

  • 2 bunches asparagus, blanched, halved lengthways


  1. Combine lemon and orange zest and salt in a bowl. Place snapper in a ceramic or glass dish and rub salt mixture over fish to coat.

  2. Chill for 2 hours or until slightly firm. Brush curing mixture off the snapper and chill until ready to serve.

  3. When ready to serve, combine all remaining ingredients in a bowl. Season, then divide among serving bowls.

  4. Thinly slice the snapper and arrange it over the top. Sprinkle with pepper to serve.

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