20 minutes
A refreshing and elegant fish tartare dish with a bright citrusy note and herbaceous elements.
Fresh Fish, perfectly fresh
0 lb
Lime Zest, zest
each
Lime Juice, juice
each
Coriander Seeds, crushed
teaspoons
tablespoons
Cilantro, chopped
tablespoons
to taste
1. Slice the Fish
Start by slicing the fish thinly across the grain on a clean cutting board. Aim for thin, even slices for the best texture. Once you have your slices, cut them into thin julienne strips and then dice them finely. Keep the diced fish refrigerated over ice to maintain its freshness as you prepare the other ingredients.
2. Prepare the Dressing
In a small bowl, mix together the zest of ½ a lime, the juice of 1½ limes, ¼ teaspoon of crushed coriander seeds, and 2 tablespoons of extra-virgin olive oil. This mixture will serve as the flavorful dressing for your tartare.
3. Season and Cure the Fish
Take the refrigerated diced fish and season it lightly with salt. Add the lime juice mixture to the fish and toss gently to ensure each piece is evenly coated.
4. Add Cilantro and Adjust Seasoning
Stir in 1½ tablespoons of chopped cilantro into the mixture. Taste and adjust the seasoning if necessary, adding more salt or lime juice to suit your preference.
Use a firm white fish like sea bass, add lime juice, swap in cilantro, and include finely diced jalapeños or habaneros. Serve with tortilla chips for an appetizer with a kick.
Swap out the citrus juice for a combination of soy sauce and yuzu or lime juice, replace the herbs with scallions and a touch of sesame oil, and add finely diced cucumber and sesame seeds for a Japanese twist.
Use fresh tuna, lemon juice, mix in capers, parsley, and a hint of Dijon mustard. Serve with olives and pita bread for a Mediterranean flair.
Combine citrus-marinated fish with mango, avocado, and cilantro for a sweet and savory combination, perhaps with a hint of coconut milk or a sprinkle of toasted coconut flakes.
Choose a fatty fish such as salmon, use dill as your primary herb, add a touch of horseradish or mustard, and serve with rye crisps or on top of a blini.
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