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

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.


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


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.

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