This recipe relies on whatever is fresh. I like to serve it with plenty of bright cocktails to people you love.
- Start with thinly sliced fish. (My husband caught fluke but black sea bass, hamachi, cod, halibut or even scallops will work.)
- Add whichever fruits and veggies from the farmer’s market that you love most. Consider some sweet, some sour. (We used nectarines, blackberries, tomatoes and limes from our lime tree.).
- Add roughly chopped herbs. (We used mint but basil or cilantro or even verbena could work.)
- Add spice. (We used red onion and thinly sliced jalapeños.)
- Add enough acid (we used more lime) to coat but not drench the fish.
- Drizzle with plenty of good quality olive oil. Add salt. (You can get fancy here: we used Amagansett Sea Salt because it’s local and delish but smoked salt or lemon salt would be great too.)
- Leave in fridge for half an hour to marinate and get crisp. Eat immediately.