Fish carpaccio with avocado and tomato
- 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
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.
Nutrition Info (per serve)
Total fat 15g
Saturated fat 2g
Dietary fibre 3g
- 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.
If you’re buying the fish (not catching it), ask the shop to slice the fillets for you. If you have to do it yourself, placing the fillet in the freezer for 30 minutes first will make the slicing easier.
Although the fish is not heated, it is not raw either because it’s ‘cooked’ by the vinegar acid.
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