Fish carpaccio with avocado and tomato

Author: Yvonne Walus - Recipe writer

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If you can get fresh fish, why not try this recipe that requires no cooking and delivers a delicious, dairy-free light meal or snack to share with friends.

Serves: 4

Time to make: 10 mins , plus 1 hr chilling

Ingredients

More weights & measures

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

Instructions

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.

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.

Nutrition Info (per serve)

Calories 238cal

Kilojoules 990kJ

Protein 22g

Total fat 15g

–Saturated fat 2g

Carbohydrates 5g

–Sugars 3g

Dietary fibre 3g

Sodium 200mg

Calcium 70mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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