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Recipe: Snapper Crudo
The Botanist Snapper Crudo Recipe
A fresh & delicious dish to enjoy in the comfort of your own home
Serves 6 entrées.
600g x fresh snapper
100g x red cherry tomatoes
100g x black grape tomatoes
100g x yellow grape tomatoes
100g x cucumber strips
100g x red onion, julienned
1/2 x bunch mint, julienned
40g x guindillas (small Basque peppers)
40ml x orange dressing (recipe below)
20ml x extra virgin olive oil
100g x orange segments (to garnish)
Mint leaves, micro purple basil & red vein sorrel (if available) to garnish
400ml x fresh orange juice
200ml x fresh lime juice
200ml x fino white balsamic
200ml x extra virgin olive oil
Salt to taste
To make the dressing, whisk all the ingredients together with the fresh orange juice thoroughly.
Prepare your snapper by removing any bones, skin and blood line then slice into 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 in the dressing.
While the snapper is marinating, prepare the rest of the ingredients. Slice the tomatoes into random shapes and cut long/flat strips of cucumber on a mandolin slicer. Julienne the onion and mint and dice your guindillas into small 5mm.
Place all the vegetables, mint and snapper together in a bowl and add 20ml more of the orange dressing. Season with salt to taste and mix together well.
Arrange the snapper and vegetables into 6 servings.
Garnish dish with the orange segments, mint tips, purple basil and red vein sorrel and drizzle with a dash of extra virgin olive oil to finish.