- Sliver the fillets into small slices.
- Toss in lime or lemon juice and set aside for half an hour.
- Finely dice some nashi pear.
- Segment a pink grapefruit.
- Cut thin slices of avocado.
- Drain the fish, gently squeezing it to extract excess juice.
- Mix with the fruits and add some watercress micro greens. Season with a little salt.
Tip: Serve in lettuce cups. Offer thick coconut cream on the side.