Ingredients

• 2 Fresno chiles or jalapeños, seeded, chopped
• 1 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Kosher salt
• 8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced
• Fresh cilantro leaves (for serving)
• Extra-virgin olive oil (for serving)
• 1 teaspoon toasted sesame seeds
• Flaky sea salt (such as Maldon)

Instructions

1. Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.
2. Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.
3. DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.