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.
Posted By: Deirdre K Todd
Prep Time 25 minutes mins
Cook Time 0 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine American, Hawaiian, Local
- 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
Keyword beef carpaccio, lemon juice, olive oil, fresh fish, lox