Tiritas ( as made with Francois Pienaar on Coxon’s Sporting Feast BBC Worldwide DSTV)

Preparation Time: 10 mins

 This dish will work with cape salmon, halibut, butterfish or blue fin tuna, but must be ‘Sushi’ quality
 Serves 4 Ingredients: 

800g Fresh ‘Sushi’ quality fish skinned, filleted and cut into 1cm dice(salmon)125 ml Virgin olive oil
200 ml Fresh lemon juice
50ml Roman Vinaigre
150 g Fresh tomatoes, (de seeded, skimmed and cut into 5mm pieces
1 Ripe mango peeled and cut into 5mm dice
1 Avocado peeled and cut into 5mm dice
2 Red chilli’s deseeded and finely chopped
4 Spring onions (thinly sliced)
4 tblsp roughly chopped corianderSalt and fresh ground black pepper Serve with fresh baked corn tortillas, lime wedge and coriander leaves 



  1. Place the diced fish into a bowl and pour over the lemon juice, vinaigre  and a little salt and pepper, leave this mix covered for 30 minutes or until the fish becomes opaque

  2. Drain off the juice and combine it with the olive oil to form the dressing

  3. Add the mango, avocado, chilli, spring onions, coriander, tomato and a little more seasoning to taste

  4. Add the fish and blend all the ingredients together place in the refrigerator for around 1 hour to chill

 When ready , place into cocktail serving glasses and serve with lime wedges, corn tortilla and fresh coriander   
Serves: 4
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