Crudo di Pesce (Fish Tartare)
Yield: 4 servings
1 pound sea bass (or market catch)*, cleaned, filleted, & diced
2 celery sticks, strings removed
1 cucumber, peeled
1 Granny Smith apple, peeled & diced
1 blood orange, peeled & cut into wedges
Juice of 1 grapefruit
1 kiwi, peeled & diced
1 ginger root, finely grated
Market greens, for plating
Extra virgin olive oil, to taste
Sea salt, to taste
Season the diced sea bass with a pinch of salt and drizzle of olive oil, and place it in a covered container in the refrigerator.
Place the celery, cucumber, apple, orange, and kiwi in a bowl. Season with a small amount of olive oil and a pinch of salt, and stir to combine.
Stir the grated ginger and grapefruit juice together with a small amount of olive oil and salt to taste. Remove the fish from the refrigerator, and season it lightly with the ginger-grapefruit dressing, preserving a small amount for plating.
To create the dish, place a pastry ring on a serving plate. Arrange a quarter of the fruit and vegetable mixture on the bottom of the ring, then top it with the fish. Repeat with the remaining servings.
For a chefly bonus, top each serving with market greens and decorate the plate with a drizzle of the remaining ginger-grapefruit dressing and leaves of the greens.