Recipe
Recipe

Ingredients
400g ling fillets, cut into 40g pieces
Pinch of sea salt
1 teaspoon horopito rub
3 x 10.5cm tortilla wraps, using a 7cm round cutter, cut 20 rounds from the tortillas
Pico de gallo
1/3 cup vine ripened tomatoes, finely diced, seeds removed
½ cup red onion, finely diced
4 tablespoons caster sugar
1 cup white wine vinegar
2 tablespoons fresh coriander, finely chopped
20 baby spinach leaves
Zany Zeus lime yoghurt
½ cup Zany Zeus yoghurt
Zest of one lime

Seafood used
