Tart

Winter ceviche with blood orange and grapefruit

A beautiful winter ceviche

INGREDIENTS

200g sushi grade fish of your choice

Juice of 1 lime

Juice of 1 blood orange

Juice 1/2 pink grapefruit

1/2 tsp caster sugar

1/2 tsp chipotle powder (optional)

Pinch of salt

1 kumquat, thinly sliced

1 chilli, thinly sliced

1/2 red onion, thinly sliced

Coriander and Mint leaves

Olive oil

INSTRUCTIONS

Whisk together the lime, orange, grapefruit, sugar, salt and chipotle if using.

Thinly slice the fish a lay on a plate, scatter over the red onion, kumquat and chilli, spoon over the dressing, drizzle olive oil and finish with the herbs