A recipe influenced by the vibrant culture of street food and fusion, including classic SoCal, Mexican and Japanese flavours like avocado, jalapeño, soy and lime to create something vibrant, punchy and summery.

As we come towards the end of blood orange season I wanted to utilise this fresh and vibrant fruit in a simple way. Crudo seemed like a good choice. The balance of flavours and textures works well. I recommend using transparent soy sauce in the dressing if you can source it. It keeps the colours vibrant. I have also tried this recipe with tuna and it was delicious.