White fish tartare

1. Wash and dry the cucumber. Remove the seeds. Peel and remove the seeds from the papaya. Cut them all into small cubes. Chop the parsley and half of the chives.

2. Chop the fish fillets finely. Place them in a bowl with the diced cucumber, papaya and the chopped herbs.

3. Squeeze the lime. Combine the juice with the coconut milk. Add salt and pepper. Pour the mixture on the fish tartare and mix well. Set aside in the fridge for 1 hour.

4. Just before serving, shape each tartare into a cylindrical shape. Garnish with the rest of the chives. Serve immediately.

Photo credit : Sucré Salé