Snapper Crudo
with Citrus, Capers
& Finger Lime

SNAPPER CRUDO WITH CITRUS, CAPERS & FINGER LIME

A clean, refined crudo that lets pristine fish and Kyneton Extra Virgin olive oil shine.
Bright citrus, delicate texture, and a fresh, peppery finish.

Ingredients

1. Fish

  • 200–250g sashimi-grade snapper or kingfish (very fresh) 

2. Dressing

  • 3 tbsp Kyneton Extra Virgin olive oil
  • Juice of ½ lemon (or mix lemon + orange) 
  • Pinch sea salt 
  • Cracked black pepper 

3. Garnish

  • 1–2 tbsp capers (rinsed) 
  • 4–6 semi-dried tomatoes (sliced) 
  • 1 finger lime (or lemon zest if unavailable) 
  • Thin slices radish 
  • Fresh herbs (chervil, parsley, or basil) 
  • Optional: edible flowers (for that exact look) 

Instructions

1. Slice the fish

  • Use a very sharp knife. 
  • Slice thinly (like carpaccio). 
  • Lay flat on a chilled plate. 

2. Dress lightly

  • Drizzle Kyneton Extra Virgin olive oil evenly. 
  • Add lemon juice. 
  • Season with salt & pepper. 

👉 Don’t overdress — keep it clean and fresh.
3. Build flavour

  • Scatter capers + semi-dried tomatoes. 
  • Add radish slices for crunch. 

4. Finish (this is the magic)

  • Spoon over finger lime pearls (that citrus pop you see) 
  • Add fresh herbs 
  • Final drizzle of Kyneton Extra Virgin olive oil

Serving Tip

Serve immediately on a chilled plate. Keep it simple to let the freshness of the fish and olive oil stand out.

Why It Works

The purity of raw fish pairs beautifully with the vibrant, peppery notes of Kyneton Extra Virgin olive oil. Citrus adds brightness, while capers and herbs introduce contrast without overpowering the dish.