epicurious3.7
Grapefruit Crudo
Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Using a small knife, cut away peel and white pith from 2 large grapefruits; discard. Cut between membranes to release segments into a medium bowl; discard membranes. Cut segments into large pieces, then add ½ small red onion, thinly sliced, and 1 large purple or watermelon radish or 3–4 small red radishes, trimmed, thinly sliced, to bowl. Drizzle 3 Tbsp. fish sauce, 3 Tbsp. fresh lime juice, and 2 tsp. honey over and gently toss to combine. Let sit ⏱️ 10 minutes.
large grapefruits2large purple or watermelon radish or 3–4 small red radishes, trimmed, thinly sliced1. fish sauce3 Tbsp. fresh lime juice3 Tbsp. honey2 tsp
2
Meanwhile, toast 2 Tbsp. raw cashews in a dry small skillet over medium-high heat, tossing occasionally, until golden brown, about ⏱️ 5 minutes. Transfer to a cutting board and let cool slightly; chop.
. raw cashews2 Tbsp
3
Arrange 1 avocado, thinly sliced, on a platter; season with kosher salt. Top with grapefruit, radish (you’ll be able to fold the slices if they’ve sat in the dressing long enough), red onion, and 1 Fresno chile, very thinly sliced, tucking some around. Spoon some of the dressing left in the bowl over, then drizzle with extra-virgin olive oil and scatter cashews on top.
avocado, thinly sliced1Kosher saltFresno chile, very thinly sliced1Extra-virgin olive oil (for drizzling)
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