Fresh sea bass tartare, the recipe.
Some time ago I went to dinner at the beautiful Verve restaurant (here the TripAdvisor review) in Sestri Levante and I tasted, off the menu, an excellent sea bass tartare (the one in the photo) and so I decided to write you a recipe on how to prepare it.
The one in the photo was very simple and delicate: the fish was very fresh and not many ingredients had been added to appreciate the taste of the fish.
The recipe I propose is slightly more refined.

Umbrine tartare is a fresh and refined dish, ideal for those who love raw fish and want to experiment with new flavors. Umbrine, with its white and delicate meat, is perfect for a tartare. Here is a simple but tasty recipe for preparing a umbrine tartare.

Ingredients

(for 4 people)
– 400 g fresh sea bass fillet;
– 1 lemon (juice and zest);
– 2 tablespoons extra virgin olive oil;
– 1 tablespoon desalted capers;
– 1 fresh spring onion;
– 1 small cucumber;
– 1 ripe avocado;
– Salt to taste;
– Black pepper to taste;
– Fresh chives;
– Fresh chilli pepper (optional);
– Croutons to serve.

Preparation

Make sure the sea bass fillet is very fresh. Rinse it under cold water and dry it with kitchen paper.
Using a sharp knife, cut the fillet into very small cubes. Place the cubes in a bowl and refrigerate while you prepare the other ingredients.
Finely chop the spring onion and capers.
Peel and dice the cucumber very small.
Halve the avocado, remove the stone and dice it into cubes the same size as the cucumber.
Finely chop the chives and, if you want a touch of spiciness, finely chop a small piece of fresh chilli pepper.
In a large bowl, mix the cubes of meagre with the spring onion, capers, cucumber and avocado.
Add the juice and grated zest of the lemon.
Season with extra virgin olive oil, salt and pepper to taste.
Add the chopped chives and, if using, the fresh chilli pepper. Stir gently to combine all the ingredients well.
Place a pastry cutter in the center of the plate and fill it with the sea bass tartare, pressing lightly with a spoon to compact it. Carefully remove the pastry cutter.
Garnish with a drizzle of extra virgin olive oil and a little fresh chives.
Serve the sea bass tartare with toasted bread croutons or a slice of lemon on the side.
Freshness of the fish: the freshness of the fish is essential for a tartare. Make sure you buy high-quality sea bass from a trusted fishmonger.
Citrus variant: you can add other citrus fruits such as lime or orange for an extra touch of freshness.
Presentation: presentation is important for this dish. Use clean, white plates to bring out the colors of the tartare.

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Photo taken with Honor 20.

Fresh sea bass tartare, the recipe – Tartare de courbine fraîche, la recette – Tartar de corvina fresca, la receta – Tártaro fresco de corvina, a receita – Frisches Croaker-Tartar, das Rezept – Bánh tartare tươi, công thức