Salmon & Ahi Carpaccio

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salmon-ahi-carpaccio
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I remember the first time I tasted Beef Carpaccio. I ended up ordering a second dish to enjoy as my entrée. That particular dish was simply served with lemon juice and great olive oil.

I loved this version with the fresh fish and tastes more commonly paired with lox.

salmon-ahi-carpaccio
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Salmon & Ahi Carpaccio

I remember the first time I tasted Beef Carpaccio. I ended up ordering a second dish to enjoy as my entrée. That particular dish was simply served with lemon juice and great olive oil.
I loved this version with the fresh fish and tastes more commonly paired with lox.
Prep Time25 mins
Active Time0 mins
Total Time25 mins
Course: Appetizer
Cuisine: American, Hawaiian, Local
Keyword: beef carpaccio, lemon juice, olive oil, fresh fish, lox
Yield: 4 Servings.
Author: Deirdre K Todd

Materials

  • 1/2 lb. sashimi grade yellow fin ahi (tuna), sliced paper thin
  • 1/2 lb. fresh salmon, sliced paper thin
  • 1/2  small red onion, sliced paper thin
  • 2 stalks green onion, green parts only, sliced thinly diagonally
  • 2 tsp. capers

Sauce:

  • 1 lemon juice
  • 2 TB soft tofu
  • 2 TB catsup
  • 2 tsp. each Dijon mustard, Worcestershire sauce, mirin sake, sesame seed oil
  • 2 TB vegetable oil

Instructions

  • In a blender, combine sauce ingredients, adding oils last.

How To Serve:

  • Arrange ahi and salmon on serving platter, top with onions and capers.
  • Drizzle sauce onto fish.
  • Serves 4-6.
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