This crudo is light, fresh, and addictively delicious.
500g kingfish fillet, skin off, bloodline removed
2 pink grapefruit
4 red radish, trimmed
1 long green chilli
Handful each of coriander and mint leaves, to serve
Extra virgin olive oil, to serve
1 lime, juiced and zested
1 tbsp chopped coriander
1 tsp honey
Peel the grapefruit, making sure you remove all the white pith. Segment the grapefruit over a bowl to collect any juices (which you can use in a cocktail later).
Using a sharp knife thinly slice the kingfish.
Thinly slice the radish into rounds.
Thinly slice the green chilli.
Arrange the fish, grapefruit, radish and chilli on a serving platter. Spoon over dressing. Top with coriander and mint leaves and drizzle with extra virgin olive oil.
Any sashimi-grade fish.