Red fish tartare

4 servings
15 min

Rinse the schnitt onions & nbsp; and spring onions, dry and transfer to a bowl. Add the onions, lime juice, sesame oil, 1 tbsp olive oil and stir. Roll the caviar between two pieces of polyethylene film without pressing to make a layer 0. 3 cm thick. Transfer the caviar to a cutting board and cut into 0. 3 cm cubes. Add the caviar to the bowl. Lay out the fish and season with salt and pepper. Place a spoonful of tartare on a plate and use a suitable dish to give it a round shape. Pour olive oil, garnish with tomatoes and sprigs of greens and serve.