Fish carpaccio with avocado and tomato
Salads

Fish carpaccio with avocado and tomato

Serves: 4
Time to make: 10 mins , plus 1 hr chilling

Total cost: $ 18.00 / $ 4.50 per serve

(at time of publication)


Variations

  • 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.

HFG tip

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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