Pink snapper crudo with fennel, pomegranate and mint


  • Serves 4 people

Use the best, freshest fish you can find here.

  • 400 gm skinless sashimi-grade pink snapper fillets, well-chilled, thinly sliced across the grain
  • 80 ml (1/3 cup) extra-virgin olive oil
  • To serve: juice of 1 lemon, plus extra wedges
  • 2 baby fennel bulbs, shaved on a mandolin
  • ¼ Spanish onion, thinly sliced
  • Seeds from ½ pomegranate
  • 1 cup coarsely chopped mint
01   Arrange snapper on a plate, cover with plastic wrap and refrigerate until required.
02   Whisk oil and lemon juice in a bowl and season to taste. Add fennel, onion, pomegranate seeds, and mint, toss to combine, then scatter onto pink snapper and serve with lemon wedges.
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