Start by removing the peel from the grapefruit and orange and cut between the lines to create fillets, which you place in a bowl. Squeeze the remains of the grapefruit and orange into the bowl by hand to extract their juice.

Add the juice of half a lemon and half a lime. Continue by thinly slicing the red chilli pepper and onion and place them in a separate bowl. Add black ground pepper, a few capers, salt and the juices from the citrus fruits that you have just squeezed. Stir the mixture and leave it for as long as you can, exceeding 1 hour, so that all the flavours of the ingredients can emerge.

Then we move on to the fish that has already been filleted and remove the bones with a pair of tweezers, while to remove the skin we place our knife on the tail and cut along the length of the fish. Then create thin slices and place them on a plate. Add the grapefruit and orange fillets, marinated onion and red chilli pepper, capers, red pepper grains, and cherry tomatoes cut in half all over the plate. Add lemon and grapefruit zest and small bites of prickly pear scattered on the plate. Put salt on the fish and pour the juice of the mixture until the fish is covered so that it is cooked until ready to eat. Drizzle generously with extra virgin olive oil and garnish with the fresh herbs.

Cooking time: 90’