Snapper Crudo with Chillies and Sesame

Ingredients for Snapper Crudo with Chillies and Sesame

• 2 Fresno chillies or jalapeños, seeded, chopped

• 1 teaspoon finely grated orange zest

• 2 tablespoons fresh orange juice

• 1 teaspoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• Kosher salt

• 230g sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced

• Fresh coriander leaves (for serving)

• Extra-virgin olive oil (for serving)

• 1 teaspoon toasted sesame seeds

• Flaky sea salt (such as Maldon)

How to make Snapper Crudo with Chillies and Sesame

Pulse chillies, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chilli paste with kosher salt.

Arrange snapper on chilled plates. Top with chilli paste and coriander, drizzle with oil, and sprinkle with sesame seeds and sea salt.

DO AHEAD: Chilli paste can be made 4 hours ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.