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Carpaccio of Fresh Fish with Cucumber Salad

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

Carpaccio of Fresh Fish with Cucumber Salad

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

oranges, skin and pith removed

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

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

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

1 Lebanese cucumber, finely diced

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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