Method

• Step 1. Combine the lime juice, olive oil, zest, sugar and salt in a large bowl and stir to mix well. Using a small sharp knife, peel the skin from the orange, taking care to remove all the white pith. Using a large sharp knife, slice the peeled orange very thinly.

• Step 2. Peel the beetroot and finely slice. Cut the slices into 1cm pieces, then transfer to a bowl, cover with plastic wrap and refrigerate until needed.

• Step 3. Trim and very finely slice the fennel, widthways. Trim, seed and finely chop the chilli.

• Step 4. Cut the fish into 2cm pieces. Add the orange slices to the lime juice mixture in the bowl with the fennel, shallots, chilli and fish.

• Step 5. Gentle toss to combine well and coat the fish. Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the fish is opaque.

• Step 6. Add the beetroot to the fish mixture and stir gently to just combine. Transfer to a serving platter and scatter the pistachios, coriander leaves and micro greens over. Serve immediately.