- Juice of 1 lime
- 1 fresno pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 18-20 fresh lychee and rambutan (approximately 1 cup) cut into wedges
- ¼ cup chopped cilantro
- Olive oil, for finishing
- Flake salt, for finishing
- In a small bowl, combine lime juice, peppers and onion. Allow to sit for 10 minutes to mellow flavors and marinate. Add lychee. Toss with cilantro and drizzle with olive oil. Finish with salt and serve.