Ginger and lime salmon tartare

Happy New Year fellow foodies :-D. May 2010 bring you and your loved ones everything you’ve been hoping for!

I’m usually not really good at realizing new year’s resolutions, that’s why I stopped making them a few years ago. This time is different, I do need to be more organized in 2010 in order to be able to keep posting at a regular pace. A whole load of work is ahead in a business project I’m part of, it should take most of my time this year. I’ll try to stick to more organization and see how it goes ;-)

Let’s get back to this salmon now. It’s been part of the appetizers I made  for New Year’s eve dinner and I must say we all enjoyed it. At first, I was planning on using salted soy sauce and pretty disappointed when I found out I didn’t have any. Well, now I can say I’ll do it again with sweet one. It tastes amazing with ginger!  I kept lime as a last ingredient to give this tartare a fresh taste. If you want to experiment you can also add the grated zest before marinating but don’t forget lime juice has to be added last if you don’t want your tartare to turn out being a ceviche!

This ginger and lime salmon tartare recipe is meant to be served in appetizer spoons or small verrines (glass cups) but if you wish to have it as a unique starter, count about 4.5 oz per serving and adapt the ingredients’ quantity accordingly.

Preparation time: 10 minutes – Marinating time: at least 30 minutes

Ingredients (for 6 servings as an appetizer)

15 oz (425 g) of salmon fillets (skinless, boneless)
2 spring onions
1-inch square of fresh ginger root (= 1 tablespoon grated)
1 non-treated lime
6 tablespoons of sweet soy sauce


1/ Clean and chop spring onions.

2/ Peel and grate ginger.

3/ Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square).

4/ Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes.

5/ Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate.

6/ Rinse lime and grate zest over individual portions.

7/ Squeeze lime, add on top and serve tartare right away.

Ginger and Lime Salmon Tartare on Foodista

23 thoughts on “Ginger and lime salmon tartare

  1. 01/04/2010 at 12:01 AM

    Happy New Year to You! This dish looks amazing and I cannot wait to try it out. My husband is looking over my shoulder as I type this asking “What’s taking you so long?” Thanks for the inspiration!

  2. 01/04/2010 at 12:29 AM

    Tartare is one of my all time favorites! Nice post and picture, and thanks for visiting me!

  3. 01/04/2010 at 12:38 AM

    looks yummy adore Salmon happy new yr love Rebecca

  4. 01/04/2010 at 3:44 AM

    I’m still learning to eat raw meat. So far I can eat smaller chunks of raw fish in sushi. I think I can eat this tartare if the salmon is a bit smaller. The dish looks yummy though. I love the asian flavour. But I don’t think I’m ready for steak Tartare just yet. lol.

    Happy New Year !

  5. 01/04/2010 at 3:38 PM

    Ooh, now this looks tasty, and thanks for stopping by, too.

  6. 01/04/2010 at 4:19 PM

    Very refreshing dish and looks very delicious. A must try for me.
    Wish you and all your loved ones A Very Happy And Healthy New Year 2010!
    God Bless.
    Love Always.

  7. 01/04/2010 at 11:31 PM

    Happy New Year to you! This ceviche-like recipe is mouth-watering (granted, it’s almost dinner time!). I love ceviche and have been used to using lime to “cook” shrimp or small pieces of fish. Never used ginger with ceviche though. Will have to try it, I’m afraid! Thanks!

  8. 01/05/2010 at 1:01 AM

    Happy New Year to you too and good luck with your resolutions! That salmon tartare certainly seems to have worked out well for you :)

  9. 01/05/2010 at 9:50 AM

    Lovely, lovely, lovely food , I like a lot!

  10. 01/06/2010 at 5:48 AM

    The salmon tartare is delightful, such great flavors with ginger and lime! Happy New Year!

  11. 01/07/2010 at 4:00 AM

    Perfect light eating recipe!!! Saving this for sure.

  12. 01/07/2010 at 5:48 PM

    Oh a great twist on the classic tartare. Happy New Year – good luck with the business project (and the organization!)

  13. 01/11/2010 at 6:29 PM

    I have yet to find a reliable place to purchase my raw fish. So until then, I’ve been making smoke salmon tartare.Your recipe looks awesome!

  14. 01/13/2010 at 1:59 PM

    mhhhhh, i love it!

  15. Betsy
    01/23/2010 at 1:22 AM

    This looks fantastic! I’m going to go out on a major limb and try it for the appetizer portion of a charity progressive dinner tomorrow night. Wish me luck! I got excellent salmon at Whole Foods today but I can’t find “Sweet” soy sauce anywhere. Any suggestions as to where to find it? I live in the Chicago area, so one wouldn’t think that it would be a huge challenge but I’ve never seen sweet soy sauce or even heard of it so I’m not sure where to look. Thanks in advance!
    PS Have you ever tried this with sushi grade tuna? I was thinking of trying that as well…

  16. 01/23/2010 at 3:07 AM

    Use honey to sweeten a regular soy sauce, it willl taste as good! Tuna fish sounds great, you can add it cilantro and skip the honey in the marinade to variate flavors. Good luck and tell me how it went :-)

  17. Betsy
    01/24/2010 at 10:14 PM

    Absolutely wonderful! It was a huge hit. Thanks so much for the recipe. I’ll let you know when I try it with tuna.

  18. Malika Andis
    03/26/2010 at 4:51 AM

    I wish to a new small business, specifically a coffee shop, hence the online research. Reading your posts have give me some great things to think about, thanks for the share and I will return hoping to get even better ideas. :)

  19. 07/03/2010 at 6:43 AM

    love it. nice post.

  20. 02/01/2011 at 2:49 AM

    Nice! This looks awesome and fresh tasting. I have made ceviche serveral times with shrimp and scallops but this is like a totally different take. Summery, I’ll try it in a few months. Thanks.

  21. 09/18/2014 at 3:35 AM

    The picture is a bit deceiving. It shows this bright salmon color dish but when you add the soy sauce it turns the salmon almost BLACK….which is NOT very appealing. The taste was ok…but not something I would repeat…especially the cost of salmon. And you need 4 oz. per person to make any kind of presentation. This was not a winner for me.

  22. Maggie
    10/23/2014 at 1:52 PM

    For the tartare, if I cannot find sushi grade salmon, can I use fresh salmon from the fish monger, is it safe?

  23. 07/15/2015 at 2:22 PM

    If you’re not sure, you can use frozen salmon. All bacteria that could be present die during the freezing process; that’s why you can have raw fish without risk when freshly defrost.

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