A Fresh Spanish Tapas Recipe
This Spanish-inspired sardine tartare is a fresh, flavorful tapas dish that comes together in minutes. Combining high-quality sardines in olive oil, creamy avocado, ripe tomato, and tangy piparras peppers, this recipe delivers a perfect balance of richness, acidity, and gentle heat.
Using premium ingredients like Ortiz Sardines in Olive Oil, Piparras Peppers by El Navarrico, and Diosas de Abril Extra Virgin Olive Oil elevates this simple dish into a refined appetizer worthy of any tapas table.
Serve it with toasted bread or crackers for a light lunch, elegant starter, or tapas night centerpiece.
Ingredients
• 200 g Ortiz Sardines in Olive Oil
• 1 ripe avocado
• 1 ripe tomato
• 1/2 red onion, finely chopped
• 1 tablespoon capers
• 2–3 Piparras Pickled Guindilla Peppers by El Navarrico, finely chopped
• 1 teaspoon Dijon mustard
• Juice of 1 lime
• 1–2 teaspoons Tabasco (adjust to taste)
• Drizzle of Diosas de Abril Extra Virgin Olive Oil
• Salt and black pepper to taste
• Fresh parsley or chives (optional)
Instructions
1. Prepare the sardines
Drain the Ortiz sardines in olive oil and remove any bones or skin if desired. Cut them into small bite-size pieces.
2. Dice the avocado and tomato
Peel the avocado, remove the pit, and cut it into small cubes.
Dice the tomato and remove excess seeds to avoid extra liquid.
3. Chop the aromatics
Finely chop the red onion, capers, and piparras peppers.
4. Combine the tartare
In a large bowl, gently mix the sardines, avocado, tomato, onion, capers, and piparras.
5. Season
Add the Dijon mustard, lime juice, a drizzle of Diosas de Abril extra virgin olive oil, Tabasco, salt, and pepper.
Mix carefully so the ingredients combine without breaking down too much.
6. Plate the tartare
For an elegant presentation, place the mixture into a plating ring on the plate, press lightly, and remove the ring.
7. Garnish
Top with freshly chopped parsley or chives.
8. Serve
Serve immediately with toasted bread or crispy crackers.
Serving Suggestions
This sardine tartare pairs beautifully with:
• crusty toasted bread
• Spanish crackers or breadsticks
• a glass of Albariño or Verdejo
• a simple green salad
It also works perfectly as a light tapas appetizer or charcuterie board addition.
