Bittersweet grapefruit segments get the raw fish treatment in this winter salad. Crunchy radishes, spicy-floral Fresno chile, toasted cashews, and creamy avocado add texture while a bright, savory dressing made from salty fish sauce and lime juice balance flavor. (If your grapefruit is more bitter than sweet, add an additional teaspoon of honey.) Calling it a crudo gives you permission to get as fancy with the assembly and styling as you like.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Paring Knife
$10 $9 At Amazon
Small Skillet
$25 $23 At Amazon
Shallow Serving Bowl
$26.99 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
