Yellowtail Carpaccio
Yellowtail Carpaccio is a delicate appetizer featuring thinly sliced raw yellowtail fish, artfully arranged and typically dressed with a vibrant sauce often incorporating soy sauce, yuzu, and olive oil. It is a seafood adaptation of the classic Italian carpaccio, highlighting the fresh flavor and silky texture of the fish.
Nutrition per serving
Ingredients
Other(9)
- Sashimi-grade yellowtail fillet- 200 gSkinless, boneless, very cold
- Soy sauce- 30 mlLow sodium preferred, for dressing
- Yuzu juice- 15 mlFreshly squeezed or bottled, for dressing
- Extra virgin olive oil- 30 mlGood quality, for dressing
- Jalapeño- 1 smallSmall, thinly sliced, seeds removed if desired
- Fresh cilantro- 15 gRoughly chopped, for garnish
- Fresh ginger- 10 gFinely grated, for dressing
- Garlic- 1 cloveMinced, for dressing
- Toasted sesame oil- 5 mlFor dressing
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Prepare the Yellowtail
Ensure your 200 g sashimi-grade yellowtail fillet is very cold. Using a very sharp knife, slice the yellowtail against the grain into paper-thin pieces, about 2-3 mm thick. Arrange the slices neatly in a single layer on a large serving platter or individual plates.
For easier slicing, place the yellowtail in the freezer for 10-15 minutes before cutting. This firms up the fish without freezing it completely.
Prepare Aromatics
Thinly slice the 1 small jalapeño. If you prefer less heat, remove the seeds and white membrane. Finely grate the 10 g fresh ginger and mince the 1 clove garlic clove. Roughly chop the 15 g fresh cilantro for garnish.
Wear gloves when handling jalapeños to avoid skin irritation.
Make the Dressing
In a small bowl, whisk together the 30 ml soy sauce, 15 ml yuzu juice, 30 ml extra virgin olive oil, 5 ml toasted sesame oil, grated ginger, and minced garlic until well combined.
Taste the dressing and adjust the balance of soy sauce and yuzu to your preference. You might add a tiny pinch of sugar if you like a slightly sweeter profile.
Assemble and Serve
Evenly drizzle the prepared dressing over the thinly sliced yellowtail. Garnish with the sliced jalapeño and chopped cilantro. Serve immediately as a delicate appetizer.
For an extra touch, you can add a sprinkle of flaky sea salt or a few drops of chili oil just before serving.
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