300 gmsashimi-grade snapper fillet, skin removed, sliced across the grain into 3mm-thick slices100 mllime juice3 tspextra-virgin olive oil½ cup each(firmly packed) coriander and mint2baby fennel bulbs, shaved across the grain, fronds coarsely chopped2blood oranges, segmented and chopped, juice reserved (see note)
Marinate snapper in lime juice for 15 minutes, then drain. Drizzle with extra-virgin olive oil and season with sea salt to taste.
Combine snapper with remaining ingredients and serve immediately.
Note Substitute Valencia or navel oranges if
blood oranges are unavailable.