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Kingfish & Tuna Crudo with Goldi Chilli & Jalapeño Agrumato

This fresh and fiery crudo is all about contrast — silky slices of sashimi-grade kingfish and tuna, a splash of zesty lime, and a generous drizzle of our Goldi Chilli & Jalapeño Agrumato for a kick of heat. It’s light, bold, and ready in minutes — perfect for balmy evenings or an elegant starter that lets top-quality ingredients shine.

Kingfish & Tuna Crudo with Chilli & Jalapeño Agrumato

Ingredients

  • 100g sashimi-grade kingfish

  • 100g sashimi-grade tuna

  • 2 tbsp Goldi Chilli & Jalapeño Agrumato

  • Juice of ½ lime

  • Sea salt flakes

Method

1. Slice the fish into thin sashimi-style pieces. Keep chilled.

2. Arrange fish on a chilled plate. Drizzle with agrumato. Let it sit a few minutes to cure slightly.

3. Garnish with thin slices of red chilli and coriander.