If you and your guests like raw fish, then you can prepare almost infinite delicious dishes, without cooking any of the ingredients.
Normally raw fish is served as an aperitif, a starter or as a light and delicate second course to be combined with a good glass of white wine, like for example the Tonnino Mediterraneo IGP Terre Siciliane.
According to the French cooking tradition, crudités were originally some fresh raw vegetables to be eaten with some particular sauce and vinaigrette. Recently the cuisine has been renovated, reinventing under a modern perspective both meat and fish dishes, also in regards to this preparations.
Ingredients: 200 g of swordfish, 200 g of fresh tuna, 200 g of king prawns, 200 g of red prawns, 200 g of oysters, parsley, wasabi paste, 100 ml of soy sauce, black and white sesame seeds, oil, salt, 1 lemon.
Preparation: for the tuna tartare, cut the tuna fish into little cubes and after that roughly chop it. In a little bowl, put together the chopped tuna, some of the wasabi paste, the sesame seeds and the soy sauce. Leave everything to marinate for a few minutes.
In the meanwhile shell the king prowns, keeping the head and the tip of their tail. Put them to marinate in a little bowl together with a pinch of salt, a pinch of black pepper, some oil, some grated peel of the lemon, some fresh lemon juice and some roughly chopped garlic.
Now thinly slice the swordfish and put it on a plate; drizzle some oil over them.
Shell the red prawns keeping the heads and put them together with the sliced swordfish. Now fill a rounded shape tin with the tartare and put it on the plate together with the king prowns.
Drizzle with some olive oil, salt and some chopped parsley and serve this dish together with a good glass of Tonnino Mediterraneo IGP Terre Siciliane.