Green apple and avocado. Swordfish and mango. Plus lime, ginger, pink pepper and Zucchi grapeseed oil. For a colourful, high-vitamin, healthy dish.
4
none
20 min
Easy

Ingredients

  • 400 g /

    swordfish

  • 2 /

    sticks of celery

  • 1 /

    cucumber

  • 1 /

    carrot

  • 1 /

    green apple

  • 1 /

    mango

  • 1 /

    avocado

  • 1 /

    ginger root

  • 2 /

    limes

  • Mixed salad leaves to garnish

  • GRAPESEED OIL

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  • q.b. /

    peper and salt

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Instructions

Prepare an emulsion with the grated ginger root, pinch of salt, a dribble of oil and the lime juice.
Completely peel the carrot and partially peel the cucumber, trim the celery, removing the strings, and dice them all finely. Also dice the washed apple and the peeled mango and avocado. Season the prepared fruit and vegetables with a dribble of oil and a pinch of salt.
Skin and bone the fish. Dice the flesh finely and dress with the emulsion made earlier, setting a little aside for serving. With the aid of a pastry cutter, arrange the fruit and vegetable salad on a dinner plate with the fish tartare on top and dress with the rest of the emulsion. Garnish with a few fresh salad leaves and a few pieces of diced fruit and vegetables and serve at once.

THE CHEF:

ZUCCHI

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.