Grapefruit and Avocado Crudo - Recipe
To cut the grapefruit, use an extremely sharp chef's knife. Remove about a 1/2" or so slice from the top and bottom. Resting on the bottom, make four vertical cuts to produce a rough cube, removing all of the skin and pith. Now slice vertically into 1/3" thick slabs, avoiding the core. If you get just a little bit of core, you can put that side down on the plate. Slicing grapefruit in this way produces a lot of waste material, so be sure and juice the rest for a cook's treat.
If you don’t care so much about creating the thin slices, you can also simply cut the grapefruit into supremes ( Remove the top, bottom, and skin with a knife, then working carefully over a bowl, insert the knife next to each membrane to free the segments.
Don’t put this dish together in advance! The grapefruit will start to break down into a juicy mess on your plate. You can cut the grapefruit ahead of time, but wait to assemble the platter at the last minute.
Grapefruit and Avocado Crudo
- 2 red grapefruit, sliced as described above
- 1 ripe avocado, thinly sliced
- about 12 chervil sprigs
- 1 tablespoon capers, briefly soaked to remove some salt, drained
- 2 tablespoons fruity extra virgin olive oil
- sea salt (preferably Maldon)
- fresh ground white or black pepper
- Arrange grapefruit pieces pleasingly on a large platter.
- Top each slice with 1 piece of avocado, 1 chervil sprig and a few capers.
- Drizzle olive oil on plate and fruit.
- Add a few grains of sea salt and a grind of black pepper to each slice.
