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|2||each||Pampas Puff Pastry Sheets|
|200||g||Ruby Grapefruit segments and juice (2 Grapefruits)|
|300||g||Orange segments and juice|
|100||mL||Lemon juice and zest (2 Lemons)|
|50||mL||Lime juice and zest (1 Lime)|
|800||g||Kingfish cleaned and sliced|
|80||g||Coriander stem and leaves|
Using a 5cm round cutter, cut chip size circles out of the Pampas Puff Pastry and place on a tray with baking paper. Sprinkle with paprika and sea salt, add another sheet of baking paper and place a second baking tray on top before placing into the oven at 180 degrees for 10 minutes or until nice and golden. Set aside to cool.
Chop the coriander stem finely and add to a bowl with the sliced kingfish. Add the passionfruit flesh and juice. The grapefruit juice and orange juice and pieces as well as lemon juice and zest to begin the curing.
Add the sliced onion, diced jalapeno and diced avocado to the mix to add creaminess.
Balance with the remaining salt and leave to the side for a couple of minutes to complete the curing.
Garnish with sliced jalapenos and coriander leaves.
Serve chilled with the puff pastry crisps over the top as a crunchy garnish.