Macrus tartare with avocado

1 . Stage

The first thing to do is to make a fillet of macrourus. The fillet should be placed in a colander and put in the refrigerator for a few hours to let the excess liquid drain off.

2 . Stage

Dice the fillet. Add salt, pepper, monosodium glutamate, and the juice of a quarter of a lime. I foresee people saying that monosodium glutamate is harmful and all that. To get any harm from it, you have to eat a lot of it at once. Macrurus doesn't taste very pronounced, so it wouldn't be unreasonable to enhance it. Leave it to marinate for an hour. During this time, more liquid will be released, so after marinating, you need to let the excess liquid in the colander drain.

3 . Stage

Peel and dice the avocado and drizzle with the juice of the remaining quarters of lime.

4 . Stage

In a cooking ring (I have cut out of a plastic bottle) place the avocado.

5 . Stage

Place a layer of fish on top.

6 . Stage

Remove the ring and serve as a cold appetizer.