YELLOWTAIL AGUE CHILE

serves 2

1

Slice the yellow tail loin into thin slices. Thinly slice the cucumbers and radishes and place them in a mixing bowl with the fish, chopped ginger and thyme leaves. Store in the fridge. 2

To make the dressing, place all the dressing ingredients in a blender and blitz until smooth. Pour through a sieve into a bowl and leave to chill in the fridge. When ready to serve, pour the dressing over the other ingredients, mix well and divide between two plates. For a more substantial lunch, you could serve with quinoa or rice.

200g fresh yellowtail fillet 4 baby cucumbers 4 baby radishes 1 tbsp chopped ginger 3 branches of thyme, leaves picked FOR THE DRESSING Half bunch mint Half bunch coriander 2 spring onion stems Juice from 2 limes 3 jalapeño peppers 40ml pineapple juice 60ml mineral water Salt Rapeseed oil