Swordfish and scallop tartare

1. Squeeze the limes. Wash and dry the herbs. Chop the chives. Slice then dice the swordfish. Rinse, dry and dice the scallops.

2. Place the swordfish and scallop in a shallow dish, sprinkle with lemon juice and olive oil, sprinkle with chives, salt and pepper. Cover with plastic wrap and place in the fridge for at least 1 hour.

3. Just before serving, divide the tartare into 4 cups and garnish with basil.

Our cooking tip:   You can replace the swordfish by white tuna.

Photo credit: Sucré Salé