15 minutes
A refreshing and zesty fish tartare with lime, coriander, olive oil, and cilantro.
Fresh Fish, finely diced
0 lb
Lime Zest, of ½ lime
each
Lime Juice, from 1½ limes
each
Coriander Seeds, crushed
teaspoons
tablespoons
tablespoons
to taste
1. Chill the Fish
To begin, keep the diced fish chilled in the refrigerator until you're ready to serve. This step is crucial for maintaining freshness and ensuring safety when consuming it raw.
2. Prepare Lime Dressing
In a small bowl, mix together the zest of half a lime and the juice from one and a half limes. This combination forms the zesty and vibrant foundation of your tartare, infusing it with a refreshing citrus flavor.
3. Add Coriander and Olive Oil
Next, add the crushed coriander seeds and extra-virgin olive oil to the lime mixture. Stir to combine all the ingredients, creating a flavorful dressing for the fish.
4. Season the Fish
Take the finely diced fish and season it lightly with salt in a mixing bowl. The salt will enhance the fish’s natural flavors, allowing them to shine through.
5. Combine Fish with Dressing
Pour the lime and coriander dressing over the seasoned fish, tossing gently to ensure the fish is evenly coated.
6. Add Cilantro
Add the chopped cilantro into the bowl, tossing once more to distribute the herbs throughout the mixture. The cilantro adds a fresh, herby flavor that pairs perfectly with the citrus and fish.
7. Final Seasoning
Finally, taste your fish tartare and adjust the seasoning with additional salt or lime juice if needed. This final step helps balance the flavors to your liking, creating a dish that's as delicious as it is refreshing. Serve immediately and enjoy the delicate, vibrant flavors of your homemade fish tartare.
Select high-quality, sushi-grade fish such as tuna, salmon, or halibut from a reputable fishmonger.
Keep everything cold to maintain the freshness and safety of the dish.
Use a sharp knife to cut the fish into uniform cubes, keeping the fish slightly chilled for easier handling.
Adjust acidity and seasoning incrementally to perfect the flavor profile.
Aim for a balance of acidity, fat, and seasoning to complement the fish without overpowering it.
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