New Zealand Snapper

Crudo with Grapefruit, Orange and Lime

Snapper Crudo

Snapper Crudo with Citrus

Serves 6 as an appetizer

  • 1 pink grapefruit skinned, segmented and membrane removed (save juice)
  • 1 orange skinned, segmented and membrane removed (save juice)
  • 1 lime skinned, segmented and membrane removed (save juice)
  • 1T grapefruit juice
  • 2T orange juice
  • 1T lime juice
  • 8T extra virgin olive oil
  • ¼ tsp Aleppo pepper (can substitute with red pepper flakes)
  • 1 small shallot, minced fine
  • 2T dill, minced
  • 2T celery leaves, minced
  • Salt (preferably Fleur-de-Sel) to taste
  • 1-2 lbs Tai Snapper, sashimi quality, skinned

Method for sauce:

Combine fruit juices, olive oil, minced shallot, celery and dill, aleppo pepper, and generous pinch of salt. Whisk until ingredients are incorporated. Set aside for flavors to meld.

Slice fish on bias, ¼” inch thin with very sharp knife.
Place pieces of fish in a fan-like pattern on a cold platter. Drizzle fish with vinaigrette. Garnish with citrus sections. Add salt to taste.

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