Fish Crudo With Stone Fruit, Fennel & Chilli - Cuisine Magazine - From New Zealand to the World
Summer stone fruit is excellent in fresh fish salads adding some crunch and sweetness. Choose fruit that is firm but slightly underripe. If you are using peache
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Ingredients
- 2 red chillies
- zest of 1 lemon and juice of ½ lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sesame seeds, toasted
- 1 fennel bulb, very thinly sliced
- 400g fresh, firm-fleshed fish, thinly sliced across the grain (I used trevally)
- 2 nectarines or peaches
- 1 small handful mint leaves, shredded
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