Sea Bass Tartare With Citrus

1. 1

   Remove the skin from the fillet and cut the sea bass into 1/2 centimeter wide strips. Then, dice the strips.

2. 2

   Wash the citrus, wipe them dry, and zest them with a grater. Put zests in a bowl with the juices and the olive oil. Stir, add the pieces of sea bass as well as the chives.

3. 3

   Salt. Using coarse salt with Espelette pepper adds a lot of flavor.

4. 4

   Refrigerate for 1 hour.

5. 5

   Cut tomatoes and avocados into small cubes. Add them to the fish tartar, stirring gently.

6. 6

   Place the tartare in pastry circles, packing a little with the back of a small teaspoon.

7. 7

   Serve with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.