Halibut Tartare Starter
A halibut tartare starter is finely diced raw fish, dressed with lime, shallot, capers and chives and served cold. Nothing is cooked, so it comes down to good fish, a sharp knife and seasoning at the last minute. It looks smart on the plate, suits a dinner party and takes about 40 minutes, most of that chilling and dicing.
- Total
- 40 min
- Prep
- 25 min
- Serves
- 4
- Per serving
- 170kcal
Seasoning halibut tartare starter
Halibut is mild and lean, so the other ingredients do the flavouring. Shallot adds a gentle bite, capers add salt, chives a fresh onion note and lime a clean sharpness. Fish tartare is a modern take on French steak tartare, usually made with salmon or tuna, and halibut gives a more delicate result.
Cut everything as finely as the fish so every forkful tastes the same, and add the lime juice last so the fish keeps its soft, silky texture.
Halibut tartare starter, step by step
Tap a time to start a timer.
- Chill the fish Put the halibut on a plate in the freezer for , so it firms up and is easier to cut. Chill the serving plates in the fridge. Feel along the fillet and remove any small bones with tweezers.
- Dice Cut the fish into thin slices, then into strips, then into 5mm cubes. Put the cubes in a bowl set over a larger bowl of ice, and keep it there while you work.
- Prepare the flavourings Finely chop the chives. Peel the cucumber, slice it very thinly and cut it into rounds or ribbons. Grate the lime zest and squeeze the juice from half the lime.
- Season Just before serving, add the shallot, capers, most of the chives, the zest, the olive oil and 1 tbsp of the lime juice to the fish. Stir gently, then season with the salt and some pepper. Taste, and add more lime juice if you like.
- Plate up Set the ring mould on a chilled plate, spoon in a quarter of the tartare and press lightly to level it. Lift off the ring, arrange the cucumber around it and sprinkle with the remaining chives. Serve immediately, with toast or crackers if you like.
Serving and what to serve next
Serve the tartare with toasted sourdough or crisp rye crackers for crunch. It is light enough to come before a rich main, such as baked turbot or plaice with hollandaise sauce.
If you do not have chives, dill is a good swap.
Common problems and fixes for Halibut Tartare Starter
- The fish turns opaque and firm.
- Lime juice starts to cure the fish. Add it only at the last minute and serve within 10–15 minutes.
- The tartare looks mushy rather than neat.
- The knife was blunt or the fish too warm. Firm the halibut in the freezer for 10 minutes and use the sharpest knife you have, slicing rather than chopping hard.
- The flavour is too sharp or too salty.
- Capers and lime are strong. Add the lime juice a little at a time and taste before adding any more salt.
Frequently asked questions about Halibut Tartare Starter
Is it safe to eat raw halibut?
It is if the fish is very fresh and stored cold, or has been frozen at -20°C for at least 24 hours first. Ask your fishmonger for fish suitable to eat raw. Very young children, older people and anyone with a weakened immune system are usually advised to avoid raw fish.
Can you use frozen halibut?
Yes, and it is often the safest choice. Thaw it fully in the fridge overnight, pat it dry with kitchen paper and use it the same day.
Can you make it ahead?
Dice the fish and chop the flavourings up to 2 hours ahead and keep them separately in the fridge. Mix and plate just before serving, and do not keep leftovers.
What can you use instead of halibut?
Fresh salmon, sea bass or tuna, bought as suitable to eat raw, all work in the same way. The cubes may need a little more or less lime to taste.
How did you like the recipe?
4.6 / 5 · 14 ratings
