Kanpachi tartare is a sophisticated and elegant dish that combines the freshness of raw kanpachi with the flavors of shallots, capers, and lemon zest. To make kanpachi tartare, you will need kanpachi fillets, shallots, capers, lemon zest, extra virgin olive oil, salt, and pepper. Start by finely chopping the kanpachi fillets into small pieces. In a bowl, combine the chopped kanpachi, finely diced shallots, drained capers, lemon zest, extra virgin olive oil, salt, and pepper. Gently mix the ingredients together until well combined. Let the kanpachi tartare sit in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve the tartare chilled, either on its own or with toasted baguette slices for spreading.
