Grapefruit Crudo

• portions: 4 servings

Ingrédients

2 large grapefruits

½ small red onion, thinly sliced

1 large purple or watermelon radish or 3–4 small red radishes, trimmed, thinly sliced

3 Tbsp. fish sauce

3 Tbsp. fresh lime juice

2 tsp. honey

2 Tbsp. raw cashews

1 avocado, thinly sliced

Kosher salt

1 Fresno chile, very thinly sliced

Extra-virgin olive oil (for drizzling)

Instructions

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.

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.

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.