CRUDO

Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth

	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

1.	In a small bowl, toss the shallot and chilli with 50ml olive oil and leave aside.
2.	In another bowl toss the garlic, the parsley and mint, the lemon zest and 50ml olive oil.
3.	Put the sliced fish on a large plate (or four entrée plates) keeping a little gap between the slices.
4.	Spoon the shallot/chilli mix over the fish, then the garlic and herbs.
5.	Squeeze the juice of ½ lemon on top.
6.	Add all the citrus segments and the freeze-dried orange, mixing evenly.
7.	Finish with the rest of the olive oil, balsamic glaze, thyme, salt and pepper.