Ingredients
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For the tartare:
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350 g red mullet fillet (fresh, boneless and skinless)
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Juice from 2 limes
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2 tsp olive oil
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1 tsp fresh ginger (grated)
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1 small red chili (finely chopped, optional)
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Salt
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Pepper
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Fresh coriander or parsley (chopped)
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For the salad:
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1 small fennel, finely chopped
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2 small cucumbers, diced
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Juice from 1 lemon
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2 tbsp olive oil
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Salt
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Pepper
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Fresh dill for garnish
Instructions
Visit a Blue Island fish market for your red mullet fillets.
Finely dice the red mullet fillets with a sharp knife. Place the fish in a bowl and add lime juice, olive oil, ginger, chili (optional), salt, pepper, and coriander.
Mix gently and let it marinate for 10 minutes.
In another bowl, combine finely chopped fennel, cucumber, lemon juice, and olive oil. Season with salt and pepper and mix well.
Place the salad on a plate, top with the red mullet tartare, garnish with dill leaves, and serve.
Alternative Fish Options:
- Pagrus
- Sea bass
- Gilthead seabream
By Chef Noel Christos Bassil