Snook Tartare with Capers and Tomatoes

Kiwilimon Molinari
Try this snook tartare; it tastes great with the capers, and the tomato complements it very well.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 400 grams sea bass fillet
  • 2 tomatoes, peeled
  • 1 tablespoon basil
  • 6 leaves basil, for garnish
  • 2 tablespoons lime juice
  • 2 tablespoons capers
  • 5 tablespoons olive oil
Preparation
1h
0 mins
Medium
  • Place the fish in the freezer for 20 minutes. To peel the tomatoes, place them in a pot of boiling water for 20 seconds, then remove and peel them. Cut in half and remove the seeds with a spoon. Chop into small cubes and place in a bowl with 2 tablespoons of olive oil, chopped basil, salt, and pepper, and mix gently.
  • Remove the fish from the freezer and cut it into small cubes. Chop some capers, reserving a few whole for garnish.
  • Gently mix the fish, capers, and the remaining olive oil. Add lemon juice, salt, and pepper, and mix with the tomatoes. Divide it into 6 ramekin molds, pressing down slightly, and invert them onto the plate where they will be served.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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