Snapper Pesce Crudo recipe

First make the dressing. Remove the skin from your orange and carefully cut out the segments (reserve for later). Squeeze out the leftover juice from the orange. whisk all the other ingredients together with the orange juice thoroughly.

You then need to prepare your snapper by removing any bones, skin and blood line.

Slice the snapper into approximately 30g thin strips.

Place the snapper in a bowl with the 150ml orange dressing, mix well and rest in the fridge for at least 5 minutes until the fish starts to cook.

While the snapper is marinating you can prepare the rest of the ingredients.

Roughly chop the tomatoes and cut long/flat strips of cucumber on a mandolin slicer.

Julienne the onion and dice your guindillas into small 5mm.

Julienne some mint leaves finely ready for assembly.

Place all the vegetables, julienne mint and snapper together in a bowl and add 20ml more of the orange dressing. Check for seasoning and give it a good mix.

Arrange the snapper and vegetables nicely in your serving bowls.

Garnish your dish with the orange segments, mint tips, purple basil and red vein sorrel.

Finally drizzle with a dash of extra virgin olive oil.