Cod tartare with ginger, lime & kiwi
By Marama du blog Au Yéti Gourmand
- 3 oz cod fillet
- 1 lime (organic)
- Piece ginger (2cm)
- Espelette pepper
- 1.5 to 2 ripe kiwis
- 1 tbsp olive oil
- Guérande sea salt
- Grapefruit zest
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly
Wash and drain the cod fillets on paper towels.
Dice into small pieces (about 1 cm).
In a bowl large enough, combine olive oil, lime juice and some zest. Peel a piece of fresh ginger and chop. Mix with the rest of the bowl and add a pinch of salt and pepper.
Marinate the fish 2 hours in the refrigerator. Peel and slice kiwi fruit into cubes. Place them in glasses.
After two hours, drain the fish pieces and place on top of the kiwi.
Optional: you can sprinkle all the lemon juice. Sprinkle with a pinch of Espelette pepper for visual touch. Prepare thin slices of grapefruit zest to stick on the top of toothpicks like sombreros.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!