I serve it all the time. Everything tartar. Last time I was in Florida I made Alligator Tartar. Fish tartars are very nice as well when served very cold. You can normally fix up any ingredients and make a wonderful meal out of it. Technique>ingredients. I've had to cook ten course meals in places where all they have is rocks and plantains. This technique is called "making shit shine". But Tartars are very dependent upon the grade of ingredients you use. All raw applications depend on the ingredients quality.
Another thing about Tartars is it's always best to serve small portions. Too much of it is over kill. Just two or three bites. A big pile of raw meat is unappealing. I have a big dinner tomorrow night and I'm gonna make an Amuse Bouche Himachi Tartar. I'll take a pic and post it.
No doubt about it.