Fish Tartare
Many fish can be served raw as tartare: tuna, albacore, halibut, and salmon, for example. It is exceptionally important to use impeccably fresh fish; be sure to tell your fishmonger that you intend to eat the fish raw. At home, keep the fish chilled over ice at all times. Cut the fish on a clean board with a sharp knife, and put the cut-up fish in a bowl nestled in a larger bowl filled with ice. For an ample appetizer, figure on 1/2 pound of fish for 4 people; you will need more if serving the tartare as a main dish. To cut the fish, first slice it very thin across the grain, removing any fibrous connective tissue. Cut the slices into a thin julienne, and then cut the julienne crosswise into fine dice. The fish can be cut ahead and covered tightly with plastic wrap to keep it from drying out. Stir in the other ingredients just before serving. Serve fish tartare on little croutons or endive leaves, or on a bed of simply dressed greens.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut into fine dice: 1/2 pound perfectly fresh fish.
Step 2
Keep refrigerated over ice. Just before serving, mix together in a small bowl: Zest of 1/2 lime, Juice of 1 1/2 limes, 1/4 teaspoon coriander seeds, crushed, 2 tablespoons extra-virgin olive oil.
Step 3
Toss the diced fish with a little salt, then add the lime juice mixture, and toss again. Stir in: 1 1/2 tablespoons chopped cilantro.
Step 4
Taste and adjust with salt and lime juice as needed.
Variations
Step 5
For the lime juice and coriander mixture, substitute 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 2 teaspoons rinsed and chopped capers, salt, and 2 teaspoons chopped basil, mint, or marjoram for the cilantro.
Step 6
For the lime juice and coriander mixture, substitute 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon freshly grated ginger, fresh-ground black pepper, a pinch of cayenne, salt, and 2 teaspoons chopped shiso leaf or parsley for the cilantro.
