- 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.