Scampi crudo with orange, pistachio and mint

Neil Perry
Scampi crudo with orange, pistachio and mint.
Scampi crudo with orange, pistachio and mint. Photo: William Meppem

Here's a fresh, colourful, minimal-fuss idea to get a summer feast or Christmas lunch started. You can replace the scampi with sashimi-grade fish such as hiramasa kingfish or, if your prefer your seafood cooked, use some split prawns, freshly grilled on the barbecue.


800g good-quality scampi

sea salt and freshly ground pepper

extra virgin olive oil, to drizzle

1 orange, segmented

50g shelled unsalted pistachios, roughly chopped

8 small mint leaves, torn if large


Remove the tail meat from the scampi and discard the shells. De-vein. Cut in half lengthways and arrange on a platter.

Season well, drizzle with oil, then scatter with orange segments, nuts and mint. Serve immediately.

Photography by William Meppem. Styling by Nick Banbury. Food preparation by Dominic Smith