Radish, Cucumber, and Tomato Tartare
Sauces and Marinades | Latin American cuisine
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
The tomato dressing here is made using the granita technique — freezing and then mixing it into icy shavings. The icy dressing provides a burst of unexpected sensations, but if you're not in the mood to wait, you can prepare this tartare without freezing by simply dressing the vegetables with tomato puree.
Ingredients
- Baku Tomatoes - 17.6 oz
- Cucumbers - 7.1 oz
- Radish - 7.1 oz
- Olive Oil - 1 tablespoon
- Celery salt - 1 stalk
- Sherry - 3 fl oz
- Champagne Vinegar - 1 tablespoon
- Lemon - ½ pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Dice the tomatoes and transfer them to a blender. Add the sherry, sherry vinegar, a pinch of salt, and black pepper. Blend the mixture until smooth. Pass it through a fine sieve, transfer it to a bowl, and place it in the freezer. After an hour, take it out, stir with a fork, and return it to the freezer for another two hours.
Step 2
Slice the radishes into thin matchsticks, remove the seeds from the cucumbers, and slice the remaining cucumber flesh into thin matchsticks as well. Do the same with the celery stalk, after peeling off the tough outer skin.
Step 3
Combine olive oil with the juice of half a lemon, salt, and black pepper. Mix the resulting dressing with the vegetables.
Step 4
Remove the tomato puree from the freezer, break it up with a fork, and mix it with radishes, cucumbers, and celery.
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