Halibut Crudo with fennel, green apple, and avocado from The Hog Island Book of Fish & Seafood: Culi

Ingredients

• 3 tablespoons coarsely chopped fresh cilantro
• Extra-virgin olive oil, for drizzling
• One 4-ounce (115-g) sushi-grade halibut or fluke fillet
• ½ small green apple, peeled and cored
• ½ small fennel bulb, trimmed
• 1 tablespoon fresh lime juice, or to taste
• ½ small Persian cucumber
• Fine sea salt and freshly ground pepper
• 1 small firm, ripe avocado, pitted, peeled, and sliced
• 1 small pear, peeled, cored, and sliced
• 1 small serrano chile, very thinly sliced