Fish Tartare In Avocado Shells

1. 1

   Juice 3 of the lime halves. Cut remaining half into slices. In a small bowl, combine the diced fish and half the lime juice. Place in refrigerator for 15 minutes.

2. 2

   Without damaging the skin, carefully remove pulp from avocados and dice about 1/2 inch. Fold the diced pulp and shallots into the chilled tartare. Drizzle oil over tartare and season with salt, pepper, paprika, and remaining lime juice. Return tartare to refrigerator for 30 minutes.

3. 3

   Fold half of chopped dill into tartare. Fill avocado shells with tartare and garnish with salmon caviar, remaining dill, and lime slices. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.