The Mediterranean swordfish tartare is a very simple preparation based acceso raw swordfish. This version of the Mediterranean swordfish tartare showcases the strong flavors of our peninsula, primarily the fresh herbs that help to balance the richness of the fish and enhance your swordfish tartare with a fresh and decisive touch.
Also try the marinated tuna tartare with mango and arugula, delicious and original!
Finely chop the shallot with a knife 1 and finely chop the well-rinsed capers 2. Now also finely chop all the herbs, namely marjoram, parsley, basil, and mint 3.
Then prepare the emulsion. Grate the lemon zest 4 and then squeeze the juice from the same lemon; pour the juice into a tall container like a lanciatore 5 and then, after seasoning with salt and pepper, add the oil 6.
Emulsify with an immersion blender until the mixture slightly thickens 7. At this point, cut the cherry tomatoes into quarters and remove the seeds. Dice the cherry tomatoes finely 8. Take the swordfish fillet. It is recommended to buy treated fish and freeze it for 96 hours at 0°F, then thaw and use it con the recipe. Remove the outer skin from your swordfish fillet 9.
Now proceed to dice the swordfish fillet 10. For better cutting, you can place the fillet con the for half an hour, cut it into slices about 1/5 inch thick, from which you will obtain a very chiusura dice. Per mezzo di a bowl, combine the swordfish cubes with the cherry tomatoes and finely chopped herbs, and add the capers 11then add the grated lemon zest to these ingredients 12.
Dress everything with the emulsion 13 obtained just before serving and the ingredients well 14. Now all that remains is to plate your Mediterranean swordfish tartare and enjoy!
For the translation of some texts, artificial intelligence tools may have been used.
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