CRUDO - Cuisine Magazine - From New Zealand to the World

Name: CRUDO - Cuisine Magazine - From New Zealand to the World
Ingredients: ½ small shallot, finely chopped; 1 fresh chilli, finely chopped; 150ml fruity extra virgin olive oil; ½ clove garlic, finely chopped; ½ handful each flat-leafed parsley and mint, finely chopped; zest of 1 lemon and juice of ½ lemon; 260g fish fillets, sliced, (eg snapper, trevally, scorpion fish, kingfish or John Dory); 2 oranges, segmented; 1 grapefruit, segmented; 1 lime, segmented; 10g freeze-dried blood orange slices (optional; I use Fresh As brand); 20ml balsamic glaze (I use Jk.14 brand); 10 small thyme leaves

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Discover a vibrant CRUDO dish featuring fresh fish and citrus, perfect for a stunning seafood presentation. Serves 4 in just 20 minutes.

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Ingredients

½ small shallot, finely chopped
1 fresh chilli, finely chopped
150ml fruity extra virgin olive oil
½ clove garlic, finely chopped
½ handful each flat-leafed parsley and mint, finely chopped
zest of 1 lemon and juice of ½ lemon
260g fish fillets, sliced, (eg snapper, trevally, scorpion fish, kingfish or John Dory)
2 oranges, segmented
1 grapefruit, segmented
1 lime, segmented
10g freeze-dried blood orange slices (optional; I use Fresh As brand)
20ml balsamic glaze (I use Jk.14 brand)
10 small thyme leaves