Mexican · Lunch
Fresh Fish Cocktail Dip
Chilled cooked white fish flaked into a tangy tomato-lime cocktail sauce with avocado, cucumber and red onion, styled after Mexican coctel de camarones but built with fish. Served in a glass or on a board with tostadas or saltine crackers for scooping, finished with cilantro and hot sauce.
$7
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
387Calories
36.8gProtein
11.4gFat
32.1gCarbs
18.9gSugar
5.8gFiber
1225mgSodium
102mgChol
1.9gSat Fat
1080mgPotassium
75mgCalcium
2.1mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Pat the white fish fillet dry and season lightly with salt. Poach in gently simmering water over medium-low heat 6 to 8 minutes until opaque and flaking easily.
2
Chill
Refrigerate the cooked fish uncovered 20 minutes until fully cool to the touch.
3
Build
Stir together ketchup, lime juice and hot sauce until smooth and evenly pink. Gently fold in the cooled flaked fish, avocado, cucumber, red onion, tomato and cilantro until coated.
4
Plate
Spoon the fish cocktail into a chilled glass or small board and serve immediately with tostadas or saltine crackers alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2/3 cup160ml ketchup
- 4 tbsp4 tbsp lime juice
- 11 small avocado
- 1/2 cup60g cucumber
- 4 tbsp4 tbsp red onion
- 11 small tomato
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp hot sauce
- 1/4 tsp1/4 tsp salt
- 44 tostadas or 8 saltine crackers
