Sean Moran's mahi-mahi tartare with finger limes

Put a bowl in the freezer or fridge to chill. Using a sharp knife, cut fish into thin slices, then strips, then into dice (about 1?2cm) and put into the chilled bowl. Finely dice the onion and add to fish. Trim fennel, reserve any tiny, inner fronds, then finely dice bulb and add to bowl. Finely chop the fronds and add to the bowl. Trim excess leaves and roots from radishes then wash well and shake dry. Grate each radish coarsely and add to bowl. (Alternatively, for less heat, serve whole radishes, alongside.) Add the olive oil, lemon zest and juice, and season to taste with salt and pepper. Stir to combine.

Cut each finger lime in half and set aside four halves. Squeeze the bubbles from each half of finger lime onto a serving plate. Spoon a generous mound of tartare on top then top with the roe. Serve with the reserved finger halves on the side to pick out seeds as desired.

T+L note If finger limes are unavailable use the flesh of four Tahitian limes.

Wine suggestion Thomas Wines 2008 Braemore Semillon, Hunter Valley, NSW.