Prep Time: N/A
Notes: This dish will work with cape salmon, halibut, butterfish or blue fin tuna, but must be ‘Sushi’ quality
800g Fresh ‘Sushi’ quality fish skinned, filleted and cut into 1cm dice
125 ml Virgin olive oil
250 ml Fresh lemon juice
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 coriander
Salt and fresh ground black pepper

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

Serve with fresh baked corn tortillas, lime wedge and coriander leave

Serves: 4

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