Ready for a simple crudo recipe with just the teeniest dash of molecular gastronomy? Source a little of the congealing agent ultratex and a couple of Meyer lemons and try this dish from newly opened NYC trattoria and crudo bar Isola, by executive chef Victor LaPlaca.

You’ll find crudo in all fishing towns both large and small along the coast of Italy, Sicily and Sardinia. Each village may have its own signature fish or flavoring preferences; however, the most traditional method of making crudo in Italy is dressing the thinly sliced fish with a little olive oil, salt and lemon.