How long does it take to make Citrus Crudo with Bronze Fennel Microgreens?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated May 9, 2026
South First location, 9AM–1PM. See market details →
Fennel microgreens are best added fresh as a finishing ingredient. Thin-sliced white fish or scallop finished with citrus, olive oil, and bronze fennel microgreens for delicate anise aroma.
This recipe takes approximately 15 min total.
Fennel microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
What are you making? Get a reviewed pairing grounded in what ChefPax can actually supply.
6 oz sushi-grade white fish or scallops, thinly sliced
1/2 orange, segmented
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp finely minced shallot
Pinch flaky salt
Small handful bronze fennel microgreens
Arrange fish or scallops in a single layer on a chilled plate.
Whisk lemon juice, olive oil, shallot, and a pinch of salt.
Spoon the dressing over the seafood and tuck orange segments between slices.
Finish with bronze fennel microgreens immediately before serving.
Microgreens are young edible plants harvested shortly after germination. Published research reports that nutrient and phytochemical concentrations vary substantially by species, seed source, growing conditions, harvest stage, and storage, so crop-specific health claims should be interpreted cautiously.
• Microgreens have been studied as sources of vitamins, carotenoids, minerals, and other bioactive plant compounds.
moderate evidence• Nutrient composition cannot be assumed to be identical across microgreen varieties or production systems.
strong evidence• ChefPax presents this crop primarily for culinary flavor, texture, freshness, and menu variety rather than as a treatment or medical product.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017