Blue-eye trevalla500 gmskinless blue-eye trevalla fillets, cut into 2.5cm-thick slices1½ lemons, juice only125 ml (½ cup) extra-virgin olive oil1 tspcayenne pepper½ cup (firmly packed) basil leaves, coarsely chopped½ cup (firmly packed) mint leaves, coarsely chopped ½onion, coarsely choppedTo serve:crusty breadSnapper, orange and olive salad500 gm skinless snapper fillets, cut into 2.5cm-thick slices½lemon, juice only1orange, juice only2oranges, peeled and segmented60 ml (¼ cup) extra-virgin olive oil½ cup black olives, such as picholine or Kalamata¼ cup flat-leaf parsley leaves
Place trevalla in a non-reactive bowl, add lemon juice, cover and refrigerate for 30 minutes. Add oil and cayenne pepper, mix, then refrigerate for 15 minutes. Add basil, mint and onion and mix. Cover and refrigerate overnight.
For snapper salad, place snapper in a non-reactive bowl, add juice, cover and refrigerate for at least 40 minutes or until snapper turns from opaque to white. Add remaining ingredients and season to taste with sea salt and ground black pepper. To serve, season crudo to taste and serve with snapper salad and bread.
Note Crudo is often made using bacalao (salt
cod) which is soaked, then shredded and combined with other
ingredients. We've substituted bacalao with blue-eye trevalla.