Fish Steak Tartar (Yeasa Kitfo)

Fish is my favorite dish. I started preparing, serving and eating fish steak tartar over 25 years ago when I was in Senegal (West Africa) where fish was very fresh, direct from Atlantic Ocean. Fish Steak Tartar is a delicious appetizer dish.

Ingredients:

2 lb tuna or salmon or halibut (fresh, top quality fish like in a sushi restaurant)
2½ tablespoons extra-virgin olive oil
1 tablespoon shallot or red onion (finely chopped)
1 tablespoon awaze (mild red chili pepper paste)**
1 lemon or lime
1 hot green pepper (thinly sliced)
Black pepper to taste

Preparation:

1st Step: Finely chopped the onion; and thinly sliced green pepper; squeeze the lemon or lime;

2nd Step: Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt;

3rd Step: Remove the skin from the fish, pat dry;

4th Step: Chop the fish into very small cubes using a very sharp knife;

5th Step: Add the fish cubes, mix it well and garnish it with sliced green peppers;

6th Step: Keep it in fridge for few minutes and serve it cold.

6 servings

P.S. You may use Mitmita instead of Awaze but without lemon juice.

* You will find these spices in Ethiopian shops/groceries

** click here to find awaze recipe

For nutritional facts of this recipe please visit http://www.recipezaar.com/374384. For vitamin content please click on "Print Recipe" on aforementioned site.