Fish tartare with balsamic vinegar
You can use tuna, swordfish or sea bass, as long as the fish is very fresh. Dice the fish finely and dress with extra virgin olive oil, salt, pink pepper and lemon. Keep refrigerated until serving, then arrange the tartare on a bed of rocket or Treviso radicchio cut into julienne strips. Dress with extra virgin olive oil mixed with balsamic vinegar. Garnish with red Tropea onion rings and Black Pearls of vinegar.
N.B. Many fish, including tuna, salmon, sardines, anchovies, cod, hake, red mullet and mackerel are often infested by a parasite: anisakis. The parasite is present in over 85% of herrings, in 80% of red mullet and in 70% of cod. Anisakis and its larvae die when subjected to a temperature of 60° C, or after 96 hours at -15° C, 60 hours at -20° C, 12 hours at -30° C, 9 hours at -40° C. So if you decide to prepare a raw fish hors d’oeuvre, make sure that the fish you use has been blast chilled in accordance with these standards.