i love dishes made with fresh raw fish (sushi, sashimi, ceviche, crudo, tartare etc.). they tend to be pricey in restaurants, but you can make this tartare at home for much less. this chopped fresh raw fish with citrus soy sauce and avocado makes for an easy and impressive appetizer.
fish tartare
ingredients:
(8) oz. super fresh sushi grade fish
- i am using a combination of tuna, salmon and red snapper.
(1) shallot (approx. 1/4 cup chopped)
(3) sprigs parsley or cilantro (approx. 1/4 cup chopped)
(1/2) avocado
(1) tsp. lemon juice
salt and pepper
citrus soy marinade sauce:
(1) Tbsp. soy sauce
(1) Tbsp. lemon juice or apple cider vinegar
(1) Tbsp. water
(1) Tbsp. lemon syrup
(1) Tbsp. sugar
(1) Tbsp. sesame oil
optional:
baby salad greens
red radish
alfalfa sprouts
capelin roe
directions:
1. in a small bowl, mix (1) Tbsp. soy sauce, (1) Tbsp. lemon juice (or apple cider vinegar), (1) Tbsp. water, (1) Tbsp. lemon syrup, (1) Tbsp. sugar and (1) Tbsp. sesame oil to make citrus soy marinade sauce.
- this is good as a salad dressing as well.
2. chop (8) oz. assorted sushi grade fish into small cubes.
3. finely chop (1) shallot and (3) sprigs of parsley (or cilantro).
4. in a bowl, combine assorted fish cubes, shallot and parsley (or cilantro), the citrus soy marinade sauce and a few pinches of salt and pepper. cover with plastic wrap and store in the refrigerator until ready to use.
5. dice (1/2) avocado into small cubes and squeeze about (1) tsp. lemon juice over and mix.
6. prepare garnishes - thoroughly wash and drain baby salad greens and alfalfa sprouts, and thinly slice red radishes. if using frozen capelin roe, leave it out at room temperature for about 10 min.
7. to assemble, use a round food mold and gently pack the fish mixture 3/4 of the way up and top with avocado cubes. carefully remove the ring.
8. garnish with some alfalfa sprouts and capelin roe on top and serve with baby salad greens and sliced red radish.
yield: (2) servings