Amberjack Tartare with Mango Sauce

Amberjack tartare with mango sauce is a sophisticated and exotic dish that combines the freshness of the fish with the exoticism of the tropical fruit. Perfect for an elegant appetizer or as a light main course.

Ingredients

• 200 grams of very fresh amberjack
• 1 ripe mango
• Juice of 1 lime
• 1 teaspoon of freshly grated ginger
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• A bunch of chives
• Sesame seeds (optional)

Preparation

1. Start by preparing the mango sauce: peel the mango and cut the flesh into pieces. Put it in a blender with lime juice and grated ginger. Blend until you get a smooth and homogeneous sauce. If necessary, add a little water to reach the desired consistency. Season with salt and set aside.

2. Cut the amberjack into small cubes, trying to maintain the same size for all pieces to ensure even marination.

3. In a bowl, gently mix the amberjack with a drizzle of extra virgin olive oil, salt, pepper, and finely chopped chives. Leave to marinate for a few minutes in the refrigerator.

4. In the meantime, lightly toast the sesame seeds in a non-stick pan without adding oil, until they become slightly golden.

5. Assemble the dish by placing a pastry ring in the center of each plate. Fill the ring with the amberjack tartare, pressing lightly with a spoon to compact the fish. Remove the ring gently.

6. Garnish the tartare with some mango sauce on top or around, as you like. Sprinkle the toasted sesame seeds on top of the tartare to add crunchiness.

Curiosity

Amberjack is a fish highly appreciated in cooking for its white, firm and tasty flesh. Choosing a high-quality fish is crucial when preparing a raw dish like tartare. Always remember to ask your trusted fishmonger for a cut suitable for raw consumption.

If you want something truly Italian, you could replace the mango with ripe nectarines, which would add a sweet and fragrant touch while maintaining the fresh and summery spirit of the dish.