IN THE RAW

Just chill this summer with cool, uncooked menu offerings

BY ALISON BAILIN BATZ

Shrimp & Crab Ceviche

The VIG

Ceviche is made up of raw seafood marinated in citrus juice, which acts as a curing agent. At all six locations of The Vig Valleywide, ceviche is done as a dip with shrimp and blue crab that have been poached with lime, combined with cucumber, red onion, radish, avocado, pepitas, and pomegranate. The ceviche is paired with salty corn chips. $19. www.thevig.us.

Cold Smoked Salmon Tartare

Collins Bros. Chophouse

Tartare features raw meat or seafood that has been chopped up and bound with some sort of sauce, dressing and/or other seasonings. At Collins, the star of the tartare is omega-3 fatty acid-rich, cold smoked salmon. It is paired with chopped hardboiled eggs, red onions, capers, pimento cheese, herbed goat cheese, and basil oil to create a unique take on tartare that has salty, earthy, buttery notes. It is paired with a few pieces of toasted Noble bread. $17. www. collinsbroschophouse.com.

Carpaccio di Manzo

Marcellino Ristorante

Carpaccio is a type of crudo, but one in which the uncooked protein or seafood is sliced or pounded super thin. Here, beef tenderloin is sliced paper thin and layered atop peppery arugula. The meat and greens are then topped with Parmigian-Reggiano and slivered mushrooms. The finishing touch: dressing made from lemons harvested from the owner’s own orchard. $18. www.marcellinoristorante.com.

Peruvian Ceviche

Toro Rum Bar & Restaurant

While Mexican-style ceviche often comes with a starch on the side for dipping, Peruvian ceviche is best enjoyed on its own. This iteration includes stark red snapper that has been marinated in leche de tigre, a light sauce made using lime juice, sliced onion, chili peppers, salt, pepper, and the natural juices of the fish, The dish is garnished with canchas, otherwise known as toasted corn kernels. $20. www. scottsdaleprincess.com.

Steak Tartare

ZuZu at Hotel Valley Ho

In Spanish and Italian, “crudo” translates to “raw.” In the food world, crudo translates to delicious. Crudo-style dishes like tartare, carpaccio and ceviche are all the rage during the summer months when a hot dish on an ultrahot day feels like too much. Here are some favorites.

This beautiful tartare of prime beef is mixed with cornichons, shallots, chives, sea salt, cracked pepper, extra virgin olive oil, and a hot mustard that features a sweet horseradish flavor to complement the beef and aromatics. Additional hot mustard is added to the plate, and the tartare is topped with a fresh egg yolk. It is served with grilled Noble sourdough bread and petite greens. $23. www.hotelvalleyho.com.

Hamachi Crudo

Maple & Ash

Hamachi is a widely available farm-raised fish that is delicious and approachable. It is perfect for raw applications, being delicate and fatty but without having a strong flavor. Maple & Ash marinates it in house ponzu sauce using habanero peppers as well as aromatic shiso leaves and fresh spring onion. It’s artfully plated with colorful garnish. $24. www.mapleandash.com.

Aguachile Shrimp Ceviche

Z’Tejas Southwest Grill

This summery seafood dish marries the buttery, salty and sweet goodness of shrimp with a bright punch of citrus. These flavors are complimented with an avocado and mango relish, a cilantro-infused pesto, and a little heat from habanero peppers. Each bite provides and a Mexican take on umami – hitting every note for the tastebuds. $15. www.ztejas.com.

Ahi Tuna Tacos

Tommy Bahama Restaurant & Bar

It’s taco time – with a twist! These tacos start with ahi that has been tossed in sesame oil, soy, fresh ginger, lime juice, capers, and cilantro. Once marinated, the fish is stuffed into wonton taco shells and topped with tropical coleslaw, wasabi-lime avocado creme, sesame seeds, red bell pepper, and scallions. The appetizer has a clean, fresh taste with a nice crunch from the wonton shell at the finish. $15. www.tommybahama.com.

Steak Tartare

Keeler’s Neighborhood Steakhouse

Tender filet mignon and rich egg yolk are well balanced by salty capers, garlic oil and a touch of Maldon salt in this mouthwatering cold-prepared shareable starter. Housemade potato chips served on the side kick the dish up a notch, acting as the perfect salty and crunchy complement without weighing the dish down. $19. www.keelerssteakhouse.com.

Crudo

Anhelo

Anhelo’s thinly sliced hiramasa is light and refreshing, perfect for a summer day. It is prepared with smoked extra virgin olive oil, micro cilantro and Fresno peppers for an added kick. It’s beautifully garnished with greens, radish, and flower petals, and finished with hibiscus tea, which adds rich color and both a sweet and tart flavor. $21. www.anhelorestaurant.com.

Signature Ceviche

The Canal Club

A refreshing appetizer big enough to share, this ceviche features large chunks of shrimp, chopped cucumber, and housemade pico de gallo, all doused with fresh lime juice. It arrives tableside with both tortilla chips and fried plantain chips to emphasize the Cuban flair. $16. www.thecanalclubaz.com.

Ahi Tuna Tartare

Ocean Prime

Perfect for sharing before dinner or on its own, this light and delicate ahi tuna is served with creamy avocado and ginger-kissed ponzu sauce for an herbaceous and citrusy punch of flavor. It also features sesame seeds that add just a slight crunch as well as another layer of texture. $28. www.ocean-prime.com.

Aguachile

Diego Pops

A dish with a name that translates to “chili water,” this inspired take on ceviche starts with shrimp marinated in lime juice, cilantro and jalapeno. Though the spice level slowly builds, the shrimp is paired with cooling chopped tomatoes, cucumbers, and red onions. It is served with tortilla chips. $15. www.diegopops.com.