Equipment
Ingredients
Tartare Base
- 300 g sushi-grade salmon, skinless, pin bones removed
- 50 g cucumber, seeded and finely diced
- 20 g shallot, finely minced
- 5 g cilantro, fresh, finely chopped
Dressing
- 15 ml lime juice, freshly squeezed
- 15 ml extra virgin olive oil
- 2 g flaky sea salt
- 1 g black pepper, freshly ground
Serving Vessels
- endive, leaves separated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 241 kcal
- Protein
- 19 g
- Carbohydrates
- 5 g
- Fat
- 23 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1623 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 89 mg
- Calcium
- 219 mg
- Iron
- 9.2 mg
- Magnesium
- 231 mg
- Phosphorus
- 236 mg
- Zinc
- 0.8 mg
- Vitamin A
- 222 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 38 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 22 mcg
- Water
- 32 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a sharp Chef knife and Cutting board, cut the salmon into fine 5 millimeter cubes.
In a Medium mixing bowl, combine the diced salmon, cucumber, shallot, and cilantro.
In a Small mixing bowl, whisk together the lime juice, extra virgin olive oil, flaky sea salt, and black pepper until temporarily emulsified.
Pour the dressing over the salmon mixture and gently fold with a Spoon to combine. Allow to chill in the refrigerator for exactly 15 minutes to let the flavors meld.
Spoon the rested tartare mixture onto the prepared endive leaves and serve immediately while cold.
Chef's Notes
- Always source sushi-grade or sashimi-grade fish from a reputable fishmonger. This term indicates the fish has been professionally flash-frozen to kill parasites, making it safe for raw consumption.
- Keep the fish as cold as possible during preparation. You can place your Medium mixing bowl over a larger bowl filled with ice water to ensure the fish stays firm and fresh.
- A very sharp knife is absolutely crucial. A dull knife will crush the delicate flesh of the fish rather than yielding clean, elegant cubes.
- To switch up the flavor profile, swap the salmon for yellowfin tuna and add a dash of toasted sesame oil in place of the olive oil.
Storage
Refrigerator: 4 hours — Consume as soon as possible. The acid will begin to cook the fish after 30 minutes, altering the texture.
Troubleshooting
Fish texture is mushy or looks opaque and white
Cause: The acid from the lime juice cured the fish because it was left sitting for too long before serving
Fix: Cannot be fixed, though still entirely safe to eat as a ceviche-style dish
Prevention: Only mix the acid into the fish a maximum of 15 minutes before serving
Fish cubes look torn and mangled
Cause: The Chef knife was too dull, causing the flesh to be crushed rather than sliced cleanly
Fix: Cannot be fixed
Prevention: Ensure your knife is razor sharp before cutting raw fish
Cultural Context
Tartare originated in French cuisine, traditionally made with finely chopped raw beef. Modern culinary fusion has adapted the technique to highlight premium raw seafood, borrowing heavily from Japanese sashimi preparations and the bright, acidic flavor profiles of Latin American ceviche.
