This wonderful blend of taste and colour would make a stunning starter to any dinner party
Ingredients
- ingredients
- 150 g halibut fillet (skinned and pin boned and thinly sliced)
- 150 g organic salmon (fillet skinned and pin boned and thinly sliced)
- 150 g monkfish tail, skinned and thinly sliced
- marinade
- 1 medium red onion (coarsely chopped)
- 2 limes (juice)
- 1 chilli (de-seeded and diced)
- 3 tblsp extra virgin olive oil
- pinch of cayenne pepper
- 1 chopped dill
- salt and freshly ground pepper
- salsa
- 1 medium ripe avocado (flesh removed and diced)
- 1 small red onion (peeled and finely diced)
- 1 yellow pepper (de-seeded and finely diced)
- 6 plum tomatoes (peeled, seeded and diced)
- 3 tblsp extra virgin olive oil
- 1 lime (juice)
- ½ small chilli (de-seeded and finely diced)
- salt and freshly ground pepper
Method
- Put all the marinade ingredients in a bowl and mix well.
- Place the sliced fish in the marinade, cover with clingfilm and leave to marinate in the fridge for at least two hours.
- In a separate bowl, place all the ingredients for the salsa and gently fold together, season to taste and set aside.
- Divide the pickled fish slices onto six plates, spoon some of the marinade over the fish. Sprinkle the salsa on top and garnish with some dressed salad leaves.
