Halibut Crudo & Spicy Tomato, Strawberry Gazpacho

Heat a pan until hot with a little olive oil. Add the tomato, strawberries, shallot, garlic and chilli and sear until lightly blistered and caramelised. Remove and cool completely.

Blend with the ginger, lime juice, olive oil and salt until completely smooth. Pass through a fine sieve and chill.

Place the halibut in the freezer briefly until firm enough to slice cleanly. Slice around 3–4 mm thick. Just before plating, gently toss with lime zest and flaky salt.

Arrange the halibut in a row on the plate. Spoon the cold red gazpacho around the fish, keeping the top exposed. Finish with crispy shallots and a few drops of jalapeño herb extra virgin olive oil.