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The starter, Light and fresh

Sea bream tartare with lime

Sea bream tartare with lime is a fresh starter for 6 people, ready in 30 minutes of active work. You dice the fish and prep the aromatics right before guests arrive, then season at the very last minute before serving. Rated medium difficulty, it costs €4.80 per person, and success comes down to very fresh fish and seasoning it only right before serving.

A sea bream tartare as fresh as the sea, lifted with lime, ginger, and cilantro.

Sea bream tartare with lime
For
6 people
Work
30 min
Total time
35 min
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€4.80
Calories per person
190 kcalcalculated by Kiloach, your weight coach

This tartare plays on the contrast between the melting flesh of sea bream and the bite of ginger, lifted by lime acidity and fresh cilantro. There's no cooking involved, everything rests on the quality of the fish and on cubes cut with care, neither crushed nor too large. It's a starter that instantly sets the tone for a light, elegant meal.

Serve it for a dinner with friends in spring or summer, when you want a starter that opens the appetite without weighing down the meal. It pairs well with a menu that continues with briny flavors or a heartier braised dish afterward, and it also works for a family lunch on the terrace once warm weather arrives.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 20 min
  4. When it's time to serve 2 steps

Prep the aromatics and dice the fish right before guests arrive, keeping the sea bream on ice until the last moment. Mix and season only right before serving, since lime starts to cure the fish as soon as it touches it. Plate it right at the last minute using rings on chilled plates so the tartare reaches the table truly cold.

The ingredients

6 people

Fish counter

  • Sea bream fillets, skinless 700 g

Fruits and vegetables

  • Lime 3
  • Fresh ginger 20 g
  • Fresh cilantro 1 bunch
  • Shallot 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Fleur de seloften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Grate the ginger, chop the cilantro, finely mince the shallot, and juice the limes.

    Zest one lime before juicing it, that zest adds real freshness.

  2. Ask your fishmonger for ultra fresh, bone free sea bream fillets, then dice them finely with a knife and keep them chilled on a bed of ice. 20 min

    A sharp knife slices the flesh without crushing it, that's the key to the texture.

When it's time to serveThe final touches, right in front of your guests.

  1. Mix the sea bream with the ginger, shallot, cilantro, lime juice, olive oil, fleur de sel, and pepper.

    Season at the very last moment, lime acidity starts to cure the fish if you wait too long.

  2. Plate the tartare using a ring mold on each plate, press down lightly, then lift the ring and finish with a few cilantro leaves.

    Serve right away on chilled plates, the tartare needs to stay very cold.

Our tips to get it right

  • Pick a sea bream that feels firm to the touch and smells neutrally of the sea, a sign it's truly fresh.
  • Drain the lime juice well before mixing it in, too much liquid makes the tartare watery on the plate.
  • Prep all the aromatics ahead and keep the fish separate and chilled, only combine everything right before serving.

The variations

  • Swap sea bream for sea bass or black bream depending on what your fishmonger has that day.
  • For a version without raw fish, replace the sea bream with diced avocado and mango, still lifted with lime and cilantro.
  • For a milder, kid friendly version, cut the ginger by half and skip any chili seeds if you add some.

What to serve it with

  • Toasted bread or blinis
  • Mixed baby greens salad
  • Dry, mineral white wine

Storage

This tartare is best eaten the same day, ideally within an hour of preparing it. It doesn't freeze, and it keeps for a few hours at most in the refrigerator, covered, before the lime changes the texture of the fish.

Questions about this recipe

Can you make this tartare with frozen fish?

Yes, as long as it was flash frozen at sea right after being caught, which makes it safe to eat raw. Thaw the fish slowly in the refrigerator before dicing it.

How do you keep the tartare from releasing too much liquid on the plate?

Season with lime only at the very last moment, since it softens and liquefies the flesh if left too long. Also drain the diced sea bream lightly before mixing it with the aromatics.

What knife should you use to dice the sea bream?

A thin, sharp blade, like a filleting knife or a santoku, slices the flesh without crushing it. A dull knife damages the texture and leaves you with a mushier tartare.

Can you swap out the cilantro if you don't like it?

Yes, chives or flat leaf parsley bring a different but equally pleasant freshness. The result will be less distinctive but still balanced with the lime and ginger.

Can a sea bream tartare with lime be made ahead?

Partly, the finish happens at the last moment. The recipe needs 30 min of work in total, split up like this, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a sea bream tartare with lime?

Allow 35 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in a sea bream tartare with lime?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a sea bream tartare with lime cost?

About €4.80 per person, that's €28.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Lime mousse The dessert

Light and fresh

Lime mousse

  • 30 min of work
  • Prepared the day before
  • Medium, €1.90 per person

280 kcalcalculated by Kiloach

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