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.
1 blood orange
handful of fresh mint, chiffonade
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.
For the Red Snapper
- 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
- 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
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.
In a high speed blender, add all the sauce ingredients except for olive oil. Start blending and slowly drizzle in olive oil until smooth.
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.