Citrus Seabass Tartare

Citrus Seabass Tartare

Created by chef Johan Ducroquet (@johan.ducroquet)
March 11th, 2021
A new way of cooking seabass --- Tartare. This chef-proved recipe created by the head chef at Bouillon was a delight that would up your seabass game. If you want the same taste and quality of restaurants but don't feel like going out, this recipe is for you!


Serves 2

             Qwehli Seabass Filet

1              Handful of coriander

1/4           Onion, peeled and diced

1              Tbsp of olive oil

1              Pinch of black pepper and salt

5              Grams of Espelette chili pepper

1/2           Mango

1              Lime



  1. Remove the skin and cut it into brunoise (small regular dices). Keep it refrigerated.

  2. In a bowl, mix lime, red onions, coriander, espelette chili pepper, olive oil, salt and pepper together.

  3. Put in all the diced seabass, mix with the sauce and mix well.

  4. Put 2 cloves of orange on top of the seabass tartare as garnish.

  5. Enjoy!





  1. 將鱸魚去皮后,切至小方塊;冷藏雪櫃備用

  2. 將青檸汁,洋葱碎,芫茜,辣椒粉,橄欖油,鹽,黑胡椒放入碗中攪拌成醬汁

  3. 醬汁内加入鱸魚肉塊攪拌均匀

  4. 完成!

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