By Patrick Jeffroy**

Ingredients for 4 persons

• 1 kg of mahi-mahi (unprepped)
• 100 gr of fresh coconut
• 2 passion fruit
• 1⁄2 mango
• 1⁄2 small pineapple
• 1 guava
• 1⁄2 firm papaya
• 1⁄2 green mango
• 2 green and yellow tomatoes (not too ripe)
• 1 lemon

• 2 limes
• 1 orange
• 1 pink grapefruit
• 1/6 pomegranate fruit
• 2 scallions
• 1⁄2 chayote
• 30gr tamarind puree
• Peanut oil
• Fresh herbs
• 5cl Guavaberry rum

Preparation

Lift the fish fillets, cut very thin lengthwise to obtain thin slices (like smoked salmon).

Put in the fridge for now.

Citrus vinaigrette

1) Open the passion fruit and take out the seeds ; do the same with the pomegranate

2) Finely dice the mango, pineapple, guava, papaya, coconut, tomatoes, scallions and fresh herbs 

3) Squeeze the juice out of the citrus fruits, add the tamarind puree, the Guavaberry Rum and peanut oil

4) Check the seasoning

5) Add the finely diced fruit and leave to macerate for 15 minutes in the fridge