Mexican · Lunch
Fresh Fish Cocktail Dip (Low-Calorie)
Poached white fish flaked into a chilled tomato-lime cocktail base with cucumber, avocado, cilantro and hot sauce, styled after Mexican coastal seafood cocktails. Served cold with crisp tostadas for scooping. Light, bright and citrus-forward, it skips mayonnaise for a lean, broth-poached fish and minimal oil.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
329Calories
30.3gProtein
13.5gFat
24.2gCarbs
8.1gSugar
5.9gFiber
784mgSodium
85mgChol
2.3gSat Fat
1121mgPotassium
86mgCalcium
2.4mgIron
1.9mcgVitamin B12
28mgVitamin C
low-calorie
gluten-free
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Pat the fish fillet dry and dice the tomato, onion, cucumber and avocado into small pieces on a cutting board, then chop the cilantro and set everything aside.
2
Poach
Slide the fish fillet into a small pot of gently bubbling water over medium heat and poach 6–8 minutes until opaque and flaking easily with a fork.
3
Chill
Transfer the cooled, flaked fish to a bowl, cover, and refrigerate 15 minutes until cold to the touch.
4
Plate
Fold together the chilled fish, tomato, onion, cucumber, avocado, cilantro, lime juice, hot sauce, ketchup, olive oil and salt gently to keep chunks intact, then spoon into a serving bowl alongside tostadas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 4 tbsp4 tbsp lime juice
- 11 tomato
- 4 tbsp4 tbsp red onion
- 11 cucumber
- 11 avocado
- 4 tbsp4 tbsp cilantro
- 2 tsp2 tsp hot sauce
- 2 tbsp2 tbsp ketchup
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp salt
- 44 corn tostadas (60g)
