With Summer nearly here, it’s simple easy dishes like this Kingfish Crudo that make hot balmy nights so enjoyable. Minimal prep and maximum satisfaction from fresh local produce.

Yields1 Serving
 500 g sashimi grade kingfish, thinly sliced
 ½ avocado, halved and sliced
 1 tbsp baby capers , drained
 1 tsp soy sauce
 12 tbsp light olive oil
 fennel fronds to garnish
1

Lay the sashimi over a serving plate and arrange the avocado slices over the top. Grate the zest of a lime over the sashimi and scatter the capers around. Juice the lime and mix with 1 tsp soy sauce and olive oil to make a light dressing. Pour the dressing over the top and garnish with fennel fronds.

Ingredients

 500 g sashimi grade kingfish, thinly sliced
 ½ avocado, halved and sliced
 1 tbsp baby capers , drained
 1 tsp soy sauce
 12 tbsp light olive oil
 fennel fronds to garnish

Directions

1

Lay the sashimi over a serving plate and arrange the avocado slices over the top. Grate the zest of a lime over the sashimi and scatter the capers around. Juice the lime and mix with 1 tsp soy sauce and olive oil to make a light dressing. Pour the dressing over the top and garnish with fennel fronds.

Kingfish Crudo