Fine Fish Tartare

Ingredients

• 350 g very fresh salmon fillet (sushi quality; skinless)
• 350 g very fresh pike fillet (sushi quality; skinless)
• Salt
• Pepper
• 8 limes
• 2 red chili peppers
• 4 Spring Onions
• 3 tbsp olive oil
• 8 stalks coriander

Instructions

1. 1.

   Rinse the salmon and pike fillets. Pat dry with kitchen paper and cut each into about 1 cm cubes. Place in a bowl, season with salt and pepper.

2. 2.

   Wash the limes hot and dry them. Grate the zest of 3 limes finely and put it in a second bowl; cover and refrigerate.

3. 3.

   Halve all limes and squeeze out the juice. Mix the juice into the fish cubes and cover, letting it marinate in the refrigerator for 2 hours, stirring occasionally.

4. 4.

   Clean, wash, halve lengthwise, deseed, and finely chop the chili peppers.

5. 5.

   Wash, dry, and cut the spring onions into thin rings. Add them with the chopped chilies and olive oil to the grated lime zest; mix everything together.

6. 6.

   Drain the fish cubes in a sieve and thoroughly combine with the chili-lime-oil mixture. Season with salt and pepper.

7. 7.

   Wash, dry, strip the coriander leaves, and roughly chop. Fold into the tartare and serve.