Fish Tartare

• 1/2 pound perfectly fresh fish
• Zest of 1/2 lime
• Juice of 1 1/2 limes
• 1/4 teaspoon coriander seeds, crushed
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons chopped cilantro

1. Cut into fine dice: 1/2 pound perfectly fresh fish.
2. Keep refrigerated over ice.
3. Just before serving, mix together in a small bowl: Zest of 1/2 lime, Juice of 1 1/2 limes, 1/4 teaspoon coriander seeds, crushed, 2 tablespoons extra-virgin olive oil.
4. Toss the diced fish with a little salt, then add the lime juice mixture, and toss again.
5. Stir in: 1 1/2 tablespoons chopped cilantro.
6. Taste and adjust with salt and lime juice as needed.
7. For the lime juice and coriander mixture, substitute 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 2 teaspoons rinsed and chopped capers, salt, and 2 teaspoons chopped basil, mint, or marjoram for the cilantro.
8. For the lime juice and coriander mixture, substitute 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon freshly grated ginger, fresh-ground black pepper, a pinch of cayenne, salt, and 2 teaspoons chopped shiso leaf or parsley for the cilantro.

fish, lime, coriander seeds, extravirgin olive oil, cilantro

Taken from www.epicurious.com/recipes/food/views/fish-tartare-387243 (may not work)