Local Fish Tartare with Cucumber, Soy Sauce, Cilantro & Sesame Crackers
Source: Matthew Dolan, Twenty Five Lusk
Recipe Type: Appetizers and Sides | Seasons: Spring, Summer
This recipe was demonstrated for CUESA’s Market to Table program on June 3, 2017.
This tartare is adaptable to what’s fresh and in season. Questions to ask the fishmonger:
- What’s in season and good raw?
- Is this a sustainably managed fishery and is it sustainably harvested?
- Ask them to remove the skin and bloodline, along with the veins, bones, scales, and everything else unwanted. Doing this will leave you with a ready-to-dice product.
- If they are not too busy and you seem to be getting along, you could even ask that they dice it for you in ½-inch cubes. This is bit ambitious, so good luck!
It’s great with a variety of beverages: cold sake, Gewurztraminer wine, Japanese lager beer, rum punch, or whatever else you like.
1 pound #1 or sushi grade fish
½ cup red onion, peeled and minced
½ cup cucumber, peeled, deseeded, and finely diced
1 ripe avocado, peeled, pit removed, and diced
3 tablespoons soy sauce (preferably non-GMO)
1 tablespoon sesame oil
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lime
½ cup cilantro leaves, destemmed, roughly chopped
½ cup mint leaves, destemmed, roughly chopped
1 box sesame crackers
To make the tartare, cut the prepared fish into ½-inch cubes. In a large bowl, mix all of the ingredients very well and adjust the seasoning with salt and pepper. If needed, feel free to mix in more sesame oil, soy sauce, or lime zest to taste. Cooking is subjective, and I really love this recipe because it still works regardless of how everything is balanced. Please remember that you can always add, but you cannot take away, so when tweaking to your own preference, caution is recommended.