Very fresh fish lends itself to being "cooked" by the addition of acid, in this case tangy lime juice.
400g fresh mahi mahi or snapper fillet, skinned
3 tbsp lime juice
2 tsp caster sugar
1/2 tsp sea salt flakes
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Sea salt and pepper
250g raw carrot, peeled
250g raw beetroot, peeled
1 tbsp salted capers, rinsed
2 tbsp picked coriander leaves
Extra oil for drizzling
Skin and trim the fish neatly and slice as finely as possible. Arrange on a non-reactive platter in a single layer. Mix the lime juice, sugar, salt and 1 tbsp olive oil until the sugar dissolves. Cover fish with dressing, and refrigerate for 20 minutes.
Whisk the remaining olive oil with vinegar, sea salt and pepper. Coarsely grate the carrot, then the beetroot (wear gloves to avoid staining hands) and toss in the dressing.
To serve
Serve the salad in the centre of four dinner plates. Drain the fish, arrange around the plates, scatter with capers and coriander and drizzle with a little extra oil.
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