Swordfish tartare

Swordfish tartare

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About this recipe: If you love raw fish, this is a very tasty recipe that will delight your senses. You can serve your tartare in ramekins or in warm vol au vents for an elegant starter.


Serves: 4 

  • 1 punnet cherry tomatoes
  • 2 tablespoons capers, chopped
  • 1 shallot or red onion, chopped
  • 2 lemons, juiced and zested
  • 1 tablespoon extra virgin olive oil
  • salt and freshly ground black pepper to taste
  • 2 leaves mint
  • 1 handful chopped fresh parsley
  • 500g swordfish, cubed

Prep:20min  ›  Cook:15min  ›  Extra time:1hr marinating  ›  Ready in:1hr35min 

  1. Cut the tomatoes over a bowl to catch the liquid. Remove the seeds and save the juice. Pass the juice through a sieve to catch the seeds and combine the juice with the capers, shallot or onion, lemon juice, olive oil, salt, pepper, mint and parsley. Stir well, then add the fish.
  2. Marinate in the refrigerator for 1 hour, stirring every so often.
  3. Serve in ramekins decorated with lemon zest, cold or at room-temperature.

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