This fish tartare recipe is a really easy, and light dish to utilize when you don't really want to spend all day cooking in the kitchen but you still want something filling and delicious!
That great thing about this recipe is that red snapper is usually affordable when it comes to your wallet. And it is a fantastic option to serve any time of the year! There is not a lot of ingredients for this recipe so doesn’t take a long time to prepare.
The key to any fish tartare recipe, is getting extremely fresh fish or in this case red snapper. If you can't find red snapper, it can easily be substituted for any number of other fish (tuna, yellow tail, kampachi, etc...).
This version of red snapper recipe gets a great punch from the lemon, peppercorns, and fresh cayenne peppers. If you are looking for other tartare options try this kampachi recipe. Here is how to make red snapper recipe tartare with cayenne and red peppercorn, I hope you enjoy it!
Fish Tartare with Red Snapper and Pink Peppercorn
- 1 1/2 lb red snapper small diced
- 1/4 red onion small diced
- 1 avocado small diced
- 1 tomato small diced
- 2 lemons
- 3 fresh cayenne peppers deseeded and small diced
- 2 tbsp olive oil
- salt to taste
- 1 tbsp crushed red peppercorns
- 1/3 cup cherry tomatoes halved
- 1/4 cup chervil sprigs
- olive oil
How to make snapper tartare
Place diced fish, onion, tomato, avocado, cayenne, olive oil, and salt into a bowl and mix well. Then juice the lemons into the tartar and mix well. Taste and re-season everything with salt if need be.
Then on a plate using a round ring mold fill the mold up pressing lightly so the tartar we stand on its own when removed. Remove the ring and top the tartar with crushed pink peppercorns. Place tomatoes around the plate and drizzle everything with olive oil. Top with chervil, serve and enjoy!