- Prep time
- 30 minutes PT30M
- Cook time
- 15-20 minutes "resting time" PT20M
- Serves 4
- 4 Satsuma tangerines
- 1 lb. Orange Roughy*
- 3 tablespoons lemon juice
- 1 tablespoon serrano chili, sliced thin
- 1 tablespoon Fresno chili, sliced thin
- 2 tablespoons mint, chiffonade
- 1 tablespoon cilantro, chiffonade
- 1 teaspoon fresh ginger, minced fine
- 1 teaspoon lemongrass, minced fine
- 1 tablespoon kosher or sea salt
- *Halibut or Ahi Tuna may be substituted for Orange Roughy
Slice top quarter off each Satsuma. Remove zest from top quarter, mince fine and squeeze tops for juice; reserve juice and zest, discard tops.
With a paring knife, carefully cut around inside circumference of Satsuma (be careful not to pierce the bottom), then scoop out the flesh to create an empty bowl for service.
Squeeze enough of the reserved flesh to yield ¼ cup juice; cut remaining flesh into cubes.
Rinse Orange Roughy and pat dry. Trim away dark meat and discard. Cut fish to a medium-sized dice.
Combine fish with reserved Satsuma flesh, juice, zest and remaining ingredients; gently toss together, cover and refrigerate for 15-20 minutes.
Divide tartare evenly among Satsuma serving cups and garnish with sprigs of fresh mint and cilantro; serve immediately.
Techniques used in this recipe:
mincemince: to chop into very small pieces. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large). chiffonade chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
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