Step 1: Cut the fish into thin slices, place them on the serving dish and set aside for 1 hour in the fridge. 

Step 2: Chop the onion very finely with the basil and set aside.

Step 3: Raise the grapefruit segments and set aside.

Step 4: Squeeze the juice of the lime with the chopped basil and onion, arrange on the fish, and drizzle with olive oil.

Step 5: Place the grapefruit segments on top and add 2 turns of the pepper mill.

The Chef’s special touch

 Zest a little combava on the finished carpaccio to bring a note of ginger and lemongrass to your dish.