Mediterranean Swordfish Tartare

Finely chop the shallot with a knife 1 and finely chop the well-rinsed capers 2. Now also finely chop all the herbs, namely marjoram, parsley, basil, and mint 3.

Then prepare the emulsion. Grate the lemon zest 4 and then squeeze the juice from the same lemon; pour the juice into a tall container like a pitcher 5 and then, after seasoning with salt and pepper, add the oil 6.

Emulsify with an immersion blender until the mixture slightly thickens 7. At this point, cut the cherry tomatoes into quarters and remove the seeds. Dice the cherry tomatoes finely 8. Take the swordfish fillet. It is recommended to buy treated fish and freeze it for 96 hours at 0°F, then thaw and use it in the recipe. Remove the outer skin from your swordfish fillet 9.

Now proceed to dice the swordfish fillet 10. For better cutting, you can place the fillet in the freezer for half an hour, cut it into slices about 1/5 inch thick, from which you will obtain a very fine dice. In a bowl, combine the swordfish cubes with the cherry tomatoes and finely chopped herbs, and add the capers 11, then add the grated lemon zest to these ingredients 12.

Dress everything with the emulsion 13 obtained just before serving and mix the ingredients well 14. Now all that remains is to plate your Mediterranean swordfish tartare and enjoy!