600 grams fresh, firm white fish fillets
½ cup lemon juice
1 teaspoon sea salt
2 tablespoons lime juice
1 tablespoon orange juice
2 tablespoons olive oil
1-2 teaspoons wasabi paste
1 clove garlic, crushed
½ teaspoon grated fresh ginger
1 honeydew melon, peeled, seeded and diced
1 cup thinly sliced telegraph cucumber
2 spring onions, thinly sliced
2 tender inner stalks celery, thinly sliced
1 firm but ripe avocado, diced
¼ cup mint leaves, thinly sliced
sea salt and freshly ground pepper
Slice the fish thinly and place in a shallow dish. Add the lemon juice and salt and turn to coat. Cover and refrigerate for 1 hour or up to 6 hours. The longer the fish is left in the lemon juice the more ‘cooked’ it becomes. Strain the fish and discard the liquids.
Salad: Whisk the lime and orange juice, olive oil, wasabi paste, garlic and ginger in a large bowl and season. Add the fish and all the remaining ingredients and gently combine.
To serve: Transfer to a shallow serving plate and serve with extra lime wedges.