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Tartara di Pesce (Raw Fish Tartare)
My husband lived in Japan for one year and is obsessed with sushi. When we got married, I introduced him to Italian raw fish dishes such as crudo, carpaccio and tartara.
Many cultures like to serve the freshest fish raw, and it’s very quick and easy to prepare – but it’s vital to use only the best, sushi-grade fish, purchased from a fish monger you trust. As an extra precaution you can also freeze your fish for 1 hour before you use it. Salmon, in particular, is very susceptible to parasites.
This is a simple recipe, but it requires (besides very fresh fish!) very good olive oil and organic lemon and lime.
Ingredients
- (serves 4-6)
- 1 lb fish fillet, sushi-grade (choose your favorite: branzino, yellowtail, salmon, halibut…)
- salt and pepper to taste
- 1/4 cup high quality extra-virgin olive oil (I prefer a mild Italian oil from Liguria)
- 1 lime and 1 lemon
- 1/4 cup chopped fresh mint leaves
- 1 tablespoon chopped fresh chives
Directions
Chop the fish very fine. Your fish monger might be willing to do this for you. If not, store the fish in the freezer from 30 minutes before chopping: it will make it easier!
Grate the lemon and lime zest, and squeeze the juice. Set aside.
Combine all the ingredients in a bowl, and form individual patties.
Cover with plastic and refrigerate for at least 2 hours before serving.
https://dinnerinvenice.com/2012/03/25/tartara-di-pesce-raw-fish-tartare/
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