Fresh, juicy salmon tartare with mango and avocado is all about contrast: silky fish, creamy avocado, bright mango, and a dressing with just enough tang and heat. Minimal effort, no stove required — only top-quality ingredients and precise knife work.
Ingredients
- Fresh salmon fillet, skinless — 8.8 oz | 250 g
- Ripe mango — 4.4 oz | 125 g
- Avocado — 2.8 oz | 80 g
- Soy sauce — 1 1/2 tbsp | 1.5 ст. л.
- Sesame oil — 1 tsp | 1 ч. л.
- Lime juice — 1 tbsp | 1 ст. л.
- Chives — to taste
- Tabasco sauce — a few drops
- Salt — to taste
Step-by-Step Recipe
- Cut the salmon into small cubes, about 1/4- to 3/8-inch | 0.5–1 cm in size.
- Peel the mango and avocado, then cut them into the same neat cubes.
- In a bowl, mix the soy sauce, sesame oil, lime juice, a few drops of Tabasco, and a pinch of salt.
- Combine the salmon, mango, and avocado with the dressing, add finely chopped chives, and fold gently so the cubes keep their shape.
- Serve at once — tartare is at its best when very fresh and well chilled.
Nutritional Value per Serving
| Indicator | Amount |
|---|---|
| Calories | ≈ 395 kcal |
| Protein | ≈ 27 g |
| Fat | ≈ 25 g |
| Carbohydrates | ≈ 17 g |
| Dietary fiber | ≈ 4 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Choose fish with the highest possible freshness, ideally sashimi-grade. If in doubt, use salmon that has been previously frozen by a trusted supplier.
- Lime can be replaced with lemon; for a gluten-free version, use tamari instead of classic soy sauce.
- Adjust the heat with more or less Tabasco, or add a pinch of chili flakes.
- Serve the tartare in a ring mold, on thin toasts, crackers, or with rice crisps.
- Prepare it just before serving: avocado darkens, and the fish loses its lively texture over time.
FAQ
What fish should I choose for tartare — is a regular supermarket fillet suitable?
Look for very fresh salmon labeled for raw consumption, or use fish that has undergone quick blast freezing. Buy from trusted suppliers.
Can salmon be replaced with another fish or seafood?
Yes, fresh trout or tuna will work well. The key is to keep the same fine dice and use fish of excellent freshness.
Can I make it ahead of time, and how should leftovers be stored?
It is best served immediately. If any remains, seal tightly and refrigerate for no more than 6-8 hours. Stir gently before serving.