Fish Tartare

1. 1

   Cut into fine dice: 1/2 pound perfectly fresh fish.

2. 2

   Keep refrigerated over ice.

3. 3

   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.

4. 4

   Toss the diced fish with a little salt, then add the lime juice mixture, and toss again.

5. 5

   Stir in: 1 1/2 tablespoons chopped cilantro.

6. 6

   Taste and adjust with salt and lime juice as needed.

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.