The beauty of this dish is it's simple and fresh, with both the zucchini and fish served raw. We've used a mix of different coloured zucchini but you can use whatever you have at hand. Another great fish for crudo is mulloway.
3(about 300gm) yellow, white and green zucchini (or whatever is available), thinly sliced on a mandolin into rounds and ribbonsFinelygrated rind and juice of 1 lemon60 ml (¼ cup)extra-virgin olive oil800 gmsashimi-grade cobia (black kingfish), thinly sliced (or other kingfish)To serve:thinly sliced long red chilli and grilled bread (optional)
Combine zucchini, lemon rind and juice, and olive oil in a bowl, toss to combine and set aside for zucchini to soften slightly (5 minutes).
Arrange kingfish on a serving platter or plate, top with zucchini, scatter with chilli, season to taste and serve with grilled bread.