Snapper crudo with ponzu dressing

If you can’t find snapper, salmon also works well in this dish, but whichever you choose, be sure to buy fresh. A big platter of this is perfect for sharing on a hot summer’s day.

Recipe: Julie Le Clerc Photo: Manja Wachsmuth Serves: 4

■ 300g snapper, sliced 1⁄2cm thick

■ 1 medium orange, peeled and filleted or segmented

■ 2 radishes, very finely sliced

■ 2 tbsp aioli

■ 1 tbsp sesame oil

■ Microgreens, to garnish

PONZU DRESSING

■ 1 tbsp light soy sauce

■ 2 tbsp mirin (sweet rice wine)

■ 1 tbsp rice vinegar

■ 2-3 tbsp fresh lemon juice

Arrange the snapper slices and orange segments on a serving