Kingfish & Cerignola Olives Crudo

In a bowl, add lime juice and zest, sugar, salt and pepper and whisk adding the olive oil a little at a time until emulsified. Check seasoning. It should taste a little sharp and sweet but not too oily.

Cut kingfish into thin slices of 2-3 mm, and place in the oil and lime mixture. Allow to sit for a few minutes until the fish starts to change colour.

For chilli oil, mix all ingredients together and set aside.

To plate, put a few mounds of stracciatella on a serving plate. Top the cheese with the fish followed by the olives. Garnish with crispy capers, chilli oil and last grated bottarga.