Pink grapefruits or Cara Cara oranges can be substituted here, but if you have access to blood oranges, you are in for a treat.
6 blood oranges, supremed
1 tablespoon fresh lime juice and zest of the lime
2 small fennel bulb, very thinly sliced crosswise
4 shallots, very thinly sliced
Good-quality extra-virgin olive, hazelnut, or walnut oil
1 tablespoon of fennel seeds
2 tablespoons of capers, rinsed, and patted dry
Coarse sea salt
1. Cover the bottom of a heavy skillet with oil, and quickly fry the capers until they “bloom” or pop open. Remove the capers and reserve the oil.
2. In a bowl place blood oranges, lime juice and zest and fennel seeds. Arrange fennel bulb and shallots onto a plate and add the blood oranges. Drizzle it with the reserved olive oil, fried capers and coarse sea salt.