Recipe

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