Recipe by Ginny Grant
Serves 6 as a starter
This recipe needs to be started the day before (24 hours to cure the fish, then left 3 hours in dressing before garnishing and finishing).
250g fish fillets (thick fish such as hapuka)
Place the fish in a non-reactive container (glass or ceramic) and season with the salt on both sides. Refrigerate for 24 hours.
2 vine tomatoes, peeled, seeded and diced
2 Tbsp (EVO)
2 Tbsp Italian flat leaf parsley, chopped
1 spring onion, thinly diced on the diagonal
3 thinly sliced lengthwise
½ avocado, cut into thin slices lemon juice to taste (a tablespoon or two)
When ready to use, rinse the fish under water for 5 minutes, then pat dry using a clean tea towel or paper towels. Cut the fish into thin slices on the diagonal. Combine in a non-reactive bowl with the tomatoes, EVO and Chardonnay vinegar. Refrigerate for 3 hours. Bring out of the fridge 30 minutes before you plan on serving.
Add the piquillo peppers, olives, flat leaf parsley, capers, spring onions, anchovies and avocado to the bowl. Toss well and serve as an entrée or on bruschetta as tapas.
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