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A Note From feedfeed
Ever wondered how to get those perfect citrus segment for topping cakes, salads and more? Check out our easy tutorial! And check out the recipe below for a simple citrus salad recipe. P.S. Don't toss those scraps! Use them to squeeze on top of your salad or squeeze the leftover peels and rind to make a fresh glass of juice.
Serves 2-4
Ingredients
1 pomelo
1 grapefruit
1 lemon
1 lime
1 blood orange
handful of fresh mint, chiffonade
Directions
Segment all of the citrus and add to a platter. Squeeze some of the peels and rind over top to add some fresh juice. Top with mint and enjoy.
Recipe Card
For the Red Snapper
ingredients
- 8 ounces red snapper, sushi grade, skin removed, cubed
- 1/2 cup lime juice
- 2 tablespoons lemon juice
- Kosher salt, To Taste
- 1 orange, segmented (we used sumo)
- 1/4 red onion, sliced for garnish
- 1 jalapeño, sliced, optional for garnish
- Micro-greens, optional for garnish
For the Green Chili Sauce
ingredients
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 bunch cilantro, leaves and stems
- 3/4 teaspoon cumin seeds
- 1 jalapeño
- 1/2 cup olive oil
Method
Step 1
In a medium glass bowl, add lime, lemon juice and cubed fish. Sprinkle with salt and let it marinate in refrigerator for 1 hour. Make sure all pieces of fish are covered in citrus juice.
Step 2
In a high speed blender, add all the sauce ingredients except for olive oil. Start blending and slowly drizzle in olive oil until smooth.
Step 3
To serve, spread green chili sauce at the bottom of a wide bowl, add fish cubes and oranges segments, then drizzle over some marinade juice. Garnish with sliced jalapeño, red onions and micro-greens, then serve immediately.