Snapper Crudo with Grapefruit | Fresh Fish Crudo with Citrus

Crudo, ika mata, raw fish, ceviche — they are all brilliant and simple dishes using fat (coconut cream/oil) and acid (citrus/vinegar) to cure fresh fish. The longer you leave the fish in the dressing, the more ‘cooked’ it will be. 

Crudo is simplicity at its best. All you need is sliced fresh fish, a drizzle of olive oil and a good squeeze of citrus or a splash of light vinegar. Everything else is for flair, extra flavour and seasonality. I’ve used grapefruit from the garden, but any sour citrus works a treat. Foraged nasturtiums add pepper, radish a spicy crunch.

Prep time: 20 minutes

Cook time: 5 minutes

Serves: 3–4, as a starter

Ingredients:

• 400 g snapper/white fish fillets, skinned and boned
• 3 tbsp grapefruit juice/citrus juice
• 3 tbsp olive oil
• 2 tsp grapefruit zest/citrus zest
• sea salt flakes and freshly ground black pepper, to taste

Optional Extras:

• 2 radishes, mandolined or thinly sliced
• a handful of nasturtium leaves and petals
• ¼ cup mint leaves/fresh herbs

Note: The great thing about this recipe is that it's simple and really versatile. Grapefruit juice works beautifully, but you can use any citrus you have on hand. The same goes for the fish. Snapper is lovely, but any firm white fish works a treat.

Method:

1. Place your fish on a large plate with a lip, so any liquid does not drain off. Place it in the freezer for 15 minutes to firm up (this step is optional).
2. Remove the fish from the freezer when firm, then, using a sharp knife, slice it (thin or thick pieces, to your preference) and arrange on the plate.
3. Pour over the citrus juice so the fish is fully coated, or you may want to toss it in the juice so that it cures fully. Leave it for 5 minutes.
4. Drizzle over oil, scatter with zest, season to taste and add any extras you desire.
5. Serve immediately or keep refrigerated until serving

Play: Use whichever acid works for you — lemon, lime, light or infused vinegars (like Elderflower-infused Vinegar, page 54), or yuzu. Use olive oil or infused oils (like Max Gordy’s carrot-top oil on page 225 or his fig-leaf oil on page 229). Play with garnishes and fresh herbs, using what’s in season.