Ingredients
500 g skinned & boned fresh gurnard fillets
3 tbsp tequila
50 ml lime juice
SIDS SALT & PEPPER to taste
3 tomatoes, cored & diced 2 cm
½ cup semi-dried tomatoes
½ cup very thin sliced red onion
1 avocado, diced 2 cm
6 tbsp EV olive oil
Kaitaia Fire, for serving
Chopped coriander & lime halves, for serving
6 flour tortillas, sliced & baked until crisp
Directions
Place fish in a shallow, non-reactive bowl and add tequila, lime juice and a sprinkle of SIDS SALT & PEPPER. Mix gently then leave, covered, for 20 minutes to marinate. Remove the fish and slice thinly across the grain.
Place fish slices on a large flat platter in one layer. Sprinkle with tomatoes, onion and avocado. Drizzle oil evenly over everything, a sprinkle of Kaitaia Fire then season with SIDS SALT & PEPPER to taste. Sprinkle with coriander and serve with lime halves and tortilla chips on the side.
