1Fresno chilisliced as thin as possible (use a mandolin if you’ve got one)
1shallotsliced as thin as possible
½red onionsliced as thin as possible
1bunch cilantrochopped roughly, a little stem is fine
2small watermelon radish or baby purple daikonsliced as thin as possible (use a mandolin if you’ve got one)
Flaky sea saltto taste
1tablespoonsCobram Estate Extra Virgin Olive Oil
Chop halibut into a small dice. Keep cold in a non-reactive bowl, preferably glass.
Juice all citrus and scoop out flesh of passion fruit onto the fish. Stir to coat the fish, you will notice the transparent flesh will become white as the citrus “cooks” the fish. Through in the Fresno chili, shallot, red onion, cilantro, and watermelon radish. Mix gently.
Add the salt to taste until briny and bright. Drizzle with EVOO and let the flavors meld for 5 minutes before serving. Garnish with edible flowers or cilantro leaves. Serve with olive oil semolina crackers or corn chips.
Recipe reprinted with permission from Chef Meave McAuliffe.