Rainbow Crudo

Prep Time 20 minutes

Servings 2-4

Ingredients

80g salmon sashimi, thinly sliced

80g tuna sashimi, centre cut, thinly sliced

80g kingfish sashimi, thinly sliced

4 Hervey Bay scallops, sliced thinly

1 French shallot, finely chopped

2 tbsp baby capers (the smallest you can find)

3 tbsp good quality extra virgin olive oil

1 lemon, flesh segmented and chopped

Fried sourdough bread, to serve

Method

Arrange fish on a large flat plate, overlapping slightly. You can mix a variety of seafood or cluster the varieties. Scatter over shallots, capers, lemon and season with salt and pepper. Then drizzle over oil.