Mexican · Lunch
Fresh Fish Cocktail Dip (Dairy-Free)
A chilled Mexican-style seafood dip made with poached white fish flaked into a tomato-lime cocktail sauce with avocado, cucumber, red onion and cilantro, served cold with corn tostadas for scooping. Dairy-free by nature, it relies on citrus, chili and olive oil for richness.
$6
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
330Calories
30.2gProtein
13.8gFat
24.1gCarbs
7.9gSugar
6.1gFiber
870mgSodium
95mgChol
2.3gSat Fat
980mgPotassium
65mgCalcium
2.1mgIron
1.6mcgVitamin B12
32mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Dice the tomato, red onion, cucumber, and avocado. Mince the jalapeno, removing seeds. Set vegetables aside in a mixing bowl.
2
Poach
Bring water to a bare simmer over medium heat. Add fish fillet and poach 6–8 minutes until opaque and flakes easily with a fork.
3
Chill
Transfer cooled fish to the fridge for 15 minutes uncovered until fully cold before mixing, to prevent the dip from turning watery.
4
Build
Flake the chilled fish into bite-size pieces. Fold into the vegetable bowl with cilantro, lime juice, ketchup, hot sauce, olive oil and salt until evenly coated.
5
Plate
Spoon the fish cocktail dip into a serving bowl and arrange the corn tostadas alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 1 cup240ml water
- 22 small tomato (about 90g)
- 4 tbsp4 tbsp red onion
- 11 avocado (about 40g)
- 4 tbsp4 tbsp cucumber
- 2 tbsp2 tbsp cilantro
- 11 jalapeno
- 2 tbsp2 tbsp ketchup
- 2 tsp2 tsp hot sauce
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 44 corn tostadas (about 20g)
- 2 tbsp2 tbsp lime juice
