Summery sea bass crudo with cherry vinaigrette

"Crudo is one of those dishes that sound and look far more intimidating than they actually are, perfectly hiding the fact that it’s one of the simplest things you can make. The hardest part is probably finding sushi-grade fish. Once you’ve done that, it’s smooth sailing, I promise. And the best thing about crudo is that it can be whatever you want it to be. Actually, maybe I need to correct myself, because the real challenge is deciding which flavors to go with. Classic and citrusy with onions and capers? Dashi and exotic fruits? Coconut milk and chili oil? How are you supposed to choose? Honestly, just go with whatever you’re craving that day. But if you don’t feel like making decisions, just make this summery-fruity version using cherries for the vinaigrette. As for the fish, just use whatever you love most. I love sea bass here, as it also gives a beautiful color contrast, but you really can’t go wrong with tuna or salmon if that’s what you prefer!"