Place your salmon in the freezer for at least 15 minutes, and up to 30 minutes, this will help when you slice your crudo.

In a blender, blend your basil, olive oil, lime juice, and salt. Adjust as needed with water to your preferred consistency. We like our consistency to be like a creamy vinaigrette, so about 1 tablespoon will do. Transfer to the fridge to chill until ready to serve.

Remove your salmon from the freezer and with a sharp knife carefully slice the salmon about 1/4-inch thick.

On a serving platter, drizzle your basil oil in one even layer, and then gently layer your sliced salmon over. Top with 1 or 2 pieces of thinly sliced jalapeno over each piece of salmon, finishing with a sprinkle of Gochugaru or chili flakes.

Recipe courtesy of Lindsey Eats
https://lindseyeatsla.com/salmon-crudo-with-lime-b...