Sashimi Fish, Avocado, Cucumber & Spring Onion Salad with a Light Citrus Dressing

Yields4 Servings

200 g sashimi grade kingfish or snapper, thinly sliced

200 g sashimi grade yellowfin tuna, thinly sliced

Flake sea salt

2 ripe Hass avocados

4 baby cucumbers

¼ cup thinly sliced spring onion

Baby coriander, to garnish

Dressing

2 tbsp chilli oil

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp lime juice

1 tbsp soy sauce

Pinch caster sugar to taste

2 tbsp toasted sesame seeds

Arrange the sliced fish around a large platter and season lightly with flake salt

Cut the avocados into thin wedges, approx. 6 from each and the cucumbers into thin spear and arrange around the fish.

Mix the dressing ingredients together and spoon over everything. Garnish with the baby coriander.

Nutrition Facts

0 servings

Serving size