It’ a bit surprising to me that there’s not more fish eaten as part of the home diet here. It’s a dish reserved for fish restaurants where the fish are displayed in a crushed ice bar, intricately arranged. Your choices are weighed and then either grilled (for the bigger fish) or fried (for the little ones you then eat whole). Your typical mezze accompany the meal and if you’re lucky it’s all washed down with a cloudy glass of arak. 

Abu Sin is a beautiful firm white fish caught off the shores of Lebanon.  If you’re able to get it freshly caught it’s a perfect creamy, buttery fish to try this crudo with. All you need is a sharp knife to cut the flesh into thin slices before arranging and drizzling. If you’re not in the Eastern Mediterranean, look for varieties of Yellowtail to give you a similar delicious taste.