Step 1

Cut the peel and all the white pith off the orange and lime. Holding the fruit over a bowl, cut the segments of orange and lime from between the membranes. Reserve the juice and segments of citrus in the bowl.

Step 2

Slice half the jalapeno into very thin rounds with a sharp knife or mandolin slicer. Add the sliced jalapeno to the bowl with the citrus. Add the extra virgin olive oil to the bowl and combine gently with a spoon.

Step 3

Slice the watermelon radish into paper thin rounds and place a single layer on each of two plates.

Step 4

Cut the kampachi into ¼” slices and lay atop the watermelon radish. Spoon the spicy citrus mixture over the kampachi and garnish with micro greens.