Fish Tartare
Taking advantage of the versatility of fish and the intensity of blue fish, an unconventional approach was used in this recipe, treating it more like red meat rather than the typical citrusy route. The resulting Fish Tartare surprises with its creamy texture and milder seasonings, making for a unique and flavorful dish.
Small dice <quantity>¼</quantity> of a small onion
Finely dice <quantity>1</quantity> small habanada pepper
Finely chop <quantity>1½<unit>tbsp</unit></quantity> of capers
Small dice <quantity>1</quantity> bluefish fillet and add it to a bowl
Add the capers, the red onion, the habanada peppers, and <quantity>1<unit>tbsp</unit></quantity> of chopped coriander
Add <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil and stir to combine
Add the juice of <quantity>½</quantity> a lime
Break <quantity>4</quantity> potato chips and add to the bowl. Stir to combine
Plate the tartare and finish with parsley leaves and extra virgin olive oil to taste. The fish tartare is ready
Enjoy!
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