Richard Ousby, head chef from Stokehouse shares his recipe for crudo (Italian for ‘raw’) of fresh kingfish, pickled chilli and citrus dressing.

Serves 4.

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  • 300g of kingfish or whatever your favourite fish is (try to look for a more sustainable variety - there are many options available, ask your fishmonger)
  • 3 pickled Guindillas chillies (*but another, medium-hot pickled chilli can be used)
  • ½ bunch chopped coriander
  • 4 mild green chillies
  • ¼ of a pomelo cut into segments (grapefruit can be substituted but is a lot more bitter and tart)
  • ½ an orange, peeled and cut into segments
  • 1 lime peeled and cut into segments
  • Juice of 1 lime
  • 150ml olive oil
  • Salt to taste
  • 1 tsp raw sugar
  • 1 clove fresh garlic crushed



  1. Finely slice all the chillies. Cut all the citrus segments into small pieces.
  2. Mix all ingredients together and place in the fridge (the mix will keep for a couple of days but is best after about one hour).
  3. Slice the kingfish into small pieces and arrange on your serving place.
  4. Lightly season with salt. Spoon on the dressing and serve.