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White fish crudo with avocado, herbs and cucumber-lime dressing

In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.

By Lisa Featherby
  • Serves 6 - 8
  • 10 mins preparation

The fish can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.

Ingredients

  • 300 gm sashimi-grade white fish, such as kingfish, bream or snapper, thinly sliced
  • 1½ golden shallots, thinly sliced
  • 1 avocado, diced into 2cm pieces
  • ½ long green chilli, thinly sliced
  • Torn coriander, mint and basil leaves, and extra-virgin olive oil, to serve
Cucumber-lime dressing
  • ⅓ telegraph cucumber, half-peeled
  • Juice of 2 juicy limes
  • 1 tbsp coarsely chopped coriander leaves
  • 1 tsp honey

Method

Main
  • 1
    For cucumber dressing, process ingredients in a blender until smooth, then strain through a coarse sieve.
  • 2
    Combine fish, shallot, avocado and chilli in a bowl, toss lightly, then transfer to serving bowls. Spoon on dressing, top with herbs, season to taste, drizzle with a little olive oil and serve.

Notes

Drink Suggestion: Crisp, dry riesling. Drink suggestion by Max Allen