Salmon or Tuna Tartare

• 1/2 cup very finely diced cucumber
• Salt to taste
• 1 pound center-cut albacore or salmon fillet, finely chopped
• 2 small shallots, minced
• 1/4 cup finely chopped cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons capers, drained and rinsed
• Freshly ground pepper
• Pinch of cayenne (optional)
• Lettuce or endive leaves for serving
• red pepper squares for serving
• cucumber rounds or toasted croutons for serving

1. Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients.
2. Then rinse and drain on paper towels.
3. Meanwhile, place the shallots in a bowl and cover with cold water.
4. Let sit five minutes, then drain, rinse and drain again on paper towels.
5. In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil.
6. Season with salt; if you want to add a little spice, add a pinch of cayenne.
7. Taste and adjust seasonings.
8. Chill until ready to serve (but not too long).
9. Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.

cucumber, salt, center, shallots, cilantro, lime juice, rice vinegar, extra virgin olive oil, capers, freshly ground pepper, cayenne, endive, red pepper, cucumber

Taken from cooking.nytimes.com/recipes/1013387 (may not work)