Coalfish Tartare with Limes

 


Coalfish Tartare with Limes

Ingredients

Limes 2 unwaxed, juiced and the peel of one finely sliced

Ginger 1 cm finely grated

Coalfish 300 g, fresh fillet, ready to cook; cut into 1 cm dice

Preparation

Mix the fish with the lime juice and ginger and season with salt and ground black pepper.

Place serving rings of approximately 8 cm in diameter on plates and fill with the coalfish tartare.

Scatter the lime peel on top, remove the rings and serve.

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