Carpaccio of Fresh Fish with Cucumber Salad

By Dixie Elliott

Carpaccio of Fresh Fish with Cucumber Salad
Carpaccio of Fresh Fish with Cucumber Salad recipe, brought to you by MiNDFOOD

More than just a remedy for tired, puffy eyes, or a filler in tea party-style sandwiches, the water-rich cucumber can also add a refreshing touch to salad and seafood dishes.

Serves 4

2 
oranges, skin and pith removed

25
0g very fresh thick white fish fillets (sashimi quality), thinly sliced

25
0g very fresh tuna steaks (sashimi quality), thinly sliced

1 avocado, halved, stone removed, peeled, finely diced

1 Lebanese cucumber, finely diced

1 
small red onion, finely chopped

¼ cup extra-virgin olive oil

2 tbsp rice wine vinegar

1 tbsp honey


1 Separate wedges from oranges over a bowl to catch juices. Place slices of fish onto a platter. Top with wedges of orange. Combine avocado, cucumber and onion in a bowl. Sprinkle over fish.

2 Combine 2 tbsp of the orange juice, oil, rice wine vinegar and honey in a jug. Drizzle dressing over salad and serve.

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