1 lb fresh halibut
2 ripe passion fruits
1 fresno chile, sliced as thin as possible (use a mandolin if you’ve got one)
1 shallot, sliced as thin as possible
½ red onion, sliced as thin as possible
1 bunch cilantro, chopped roughly, little stem is fine
2 small watermelon radish or baby purple daikon, sliced as thin as possible (use a mandolin if you’ve got one)
Flaky sea salt (around 2 tablespoons)
1 Tablespoon Cobram Estate California Select
Chop halibut into a small dice. Keep cold in a non-reactive bowl, preferably glass.
Juice all citrus and scoop out flesh of passion fruit onto the fish. Stir to coat the fish, you will notice the transparent flesh will become white as the citrus “cooks” the fish. Throw in the fresno chile, shallot, red onion, cilantro and watermelon radish. Mix gently.
Add the salt to taste until briny and bright. Drizzle with EVOO and let the flavors meld for 5 minutes before serving. Garnish with edible flowers or cilantro leaves. Serve with olive oil semolina crackers or corn chips.