250g/8¾oz very fresh sea bass fillets
250g/8¾oz very fresh salmon fillets
2 limes, juice only
½ grapefruit, juice and segments only
½ orange, juice only
2 bird's-eye chillies, chopped
3 spring onions, very finely chopped
1 garlic clove, crushed
salt and freshly ground black pepper
1 tbsp chopped fresh mint
6 slices French toast
Cut the sea bass and salmon fillets into 2.5cm/1in pieces.
Place the fish into a bowl and sprinkle with the lime juice, grapefruit juice and orange juice, setting aside the grapefruit pieces.
Add the chilli, spring onions, garlic and a little salt and freshly ground black pepper to taste.
Cover the bowl and place into the fridge to chill for at least 40 minutes, or up to a maximum of four hours for a fuller flavour.
Just before serving add the mint to the bowl and mix to combine.
To serve, place a spoonful of the mixture onto each plate. Garnish each plate with a few of the grapefruit segments and serve with French toast.
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