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To make the dressing, whisk all the ingredients together with the fresh orange juice thoroughly.
Prepare your snapper by removing any bones, skin and blood line then slice into thin strips.
Place the snapper in a bowl with the 150ml orange dressing. Mix well and rest in the fridge for at least 5 minutes until the fish starts to cook in the dressing.
While the snapper is marinating, prepare the rest of the ingredients. Slice the tomatoes into random shapes and cut long/flat strips of cucumber on a mandolin slicer. Julienne the onion and mint and dice your guindillas into small 5mm.
Place all the vegetables, mint and snapper together in a bowl and add 20ml more of the orange dressing. Season with salt to taste and mix together well.
Arrange the snapper and vegetables into 6 servings.
Garnish dish with the orange segments, mint tips, purple basil and red vein sorrel and drizzle with a dash of extra virgin olive oil to finish.