Rainbow Crudo
- Prep
- 40
- Cooking time
- 0
- Serves
- 2
Method
Arrange fish on a large flat plate, overlapping slightly. You can mix a variety of seafood or cluster the varieties. Scatter over shallots, capers, lemon and season with salt and pepper. Then drizzle over Extra Virgin Olive Oil.
Ingredients
80g salmon sashimi, thinly sliced
80g tuna sashimi, centre cut, thinly sliced
80g kingfish sashimi, thinly sliced
4 Hervey Bay scallops, sliced thinly
1 French shallot, finely chopped
2 tbsp baby capers (the smallest you can find)
3 tbsp Cobram Estate Robust Extra Virgin Olive Oil
1 lemon, flesh segmented and chopped
Fried sourdough bread, to serve
