Radish, cucumber and tomato tartare
4 servings
180 minutes
Tartare made from radishes, cucumbers, and tomatoes is a bright and refreshing dish inspired by Latin American culinary traditions. Its roots lie in gastronomy, where the freshness and naturalness of ingredients are valued. Frozen tomatoes in the form of granita add an intense sweet-sour note that perfectly complements the crunchy radishes, tender cucumbers, and aromatic celery. The dressing made from olive oil, lemon juice, and spices highlights the natural flavors of the vegetables. This tartare is ideal as a light appetizer or accompaniment to fish dishes. Its freshness and texture make it an excellent choice for summer lunches or dinners. Light yet rich in flavor—it's a true delight for those who appreciate refined simplicity in cooking.
1
Cut the tomatoes into cubes and place them in a blender. Add sherry, sherry vinegar, a pinch of salt, and black pepper, and blend until pureed. Strain through a fine sieve, transfer to a bowl, and place in the freezer. After an hour, take it out, stir with a fork, and put it back for another two hours.
- Baku tomatoes: 500 g
- Sherry: 100 ml
- Sherry vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Cut the radish into thin strips, remove the seeds from the cucumber and also cut the remaining cucumber flesh into thin strips. Do the same with the celery stalk, after peeling off the tough skin.
- Radish: 200 g
- Cucumbers: 200 g
- Celery: 1 stem
3
Mix olive oil with the juice of half a lemon, salt, and black pepper. Combine the resulting sauce with the vegetables.
- Olive oil: 1 teaspoon
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
4
Take the tomato puree out of the freezer, mash it with a fork into crumbs, and mix it with radishes, cucumbers, and celery.
- Baku tomatoes: 500 g
- Radish: 200 g
- Cucumbers: 200 g
- Celery: 1 stem