Fish carpaccio with avocado and tomato
Time to make: 10 mins , plus 1 hr chilling
(at time of publication)
Nutrition Info.(per serve)
400g very fresh fish fillets, thinly sliced
4–5 teaspoons balsamic vinegar
1 ripe avocado
2 large tomatoes
2 cups baby rocketarugulaX
2 tablespoons capers
1 tablespoon freshly chopped basil
Total fat 15g
Saturated fat 2g
Dietary fibre 3g
1 Place the fish slices into a bowl, pour in the vinegar and toss lightly to coat the fish.
2 Peel and dice the avocado. Wash and thinly slice the tomatoes.
3 Arrange the fish slices in a thin layer around the outside of a large round plate. Wash the rocket leaves, pat dry and pile in the centre, along with the avocado pieces and tomato.
4 Sprinkle capers and basil over the fish. Refrigerate for an hour before serving.
- Almost any fish available in New Zealand can be used in this recipe: snapper, kingfish, trevally, salmon, bream, bonito, garfish, whiting, flounder, flathead, tuna, and even leatherjacket.
- You can replace the rocket with baby cos lettuce for a milder flavour.
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