Sea bream tartare with mango and lime Recipe

A tartare of fresh, diced sea bream and mango seasoned with lime and olive oil.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(15 votes) 4.2/5

Les ingrédients

Pour people
  • Sea bream fillet(s) 140g : 6 whole
  • Mango(s) : 0.5 whole
  • Lime(s) : 2 whole
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • Baby salad leaves : 150 g


  • ETAPE 1

    Use a fish bone remover to remove any bones from the sea bream fillets. Cut the fish into small dice and then set aside.

  • ETAPE 2

    Peel the mango, remove the stone and then cut the flesh into small dice (brunoise). Set aside.

  • ETAPE 3

    When you are ready to serve, season the sea bream with salt and piment d'Espelette and then add a drizzle of olive oil, the mango cubes and the zest and juice of the lime.

  • ETAPE 4

    Use a stainless steel serving ring to plate the tartare and serve with a handful of fresh salad leaves.

Chef's tip

«This recipe also works well using salmon as a replacement for the sea bream. Add a little coconut milk to the recipe if using salmon.»

Your comments