raw fish

With paper-thin slices of Kanpachi seasoned with olive oil, sea salt, Pecorino Romano and herbs, this easy appetizer comes together in minutes from just a handful of ingredients.

Kanpachi Carpaccio (Kanpaccio)

kanpachi

olive oil

salt ((or your favorite finishing salt))

Pecorino Romano ((to taste))

sansho powder ((to taste))

lime zest ((to taste))

cilantro ((other herbs like dill, tarragon, and chervil will work))

Use a sharp knife to slice the Kanpachi as thin as possible and line the bottom of a flat dish with the fish.

Drizzle the Kanpachi with olive oil.

Sprinkle evenly with salt.

Grate some Pecorino Romano on top.

Dust some sansho powder evenly on top.

Finish with a bit of lime zest and some herbs.

http://www.youtube.com/watch?v=WGZCp3SyjC0

Paper-thin slices of Kanpachi (Greater Amberjack) seasoned with olive oil, sea salt, cheese, and herbs makes for a simple delicious appetizer.

How to make salmon poke at home for a fresh, delicious meal or appetizer!

Salmon Poke Recipe

lb sushi-grade salmon

tsp fresh ginger, peeled and grated

Tbsp toasted sesame oil,

tsp rice vinegar,

Tbsp liquid aminos,

tsp sriracha, to taste

green onion, finely chopped

tsp sesame seeds

sea salt,

Obtain sushi-grade salmon (packaging should specify "sushi grade"...

Obtain sushi-grade salmon (packaging should specify "sushi grade" and it should be frozen upon purchase).

Thaw sushi-grade salmon in your refrigerator until completely...

Thaw sushi-grade salmon in your refrigerator until completely thawed. Place salmon on a clean cutting board on top of a clean counter top. Use a knife to remove the salmon skin.

Chop the salmon into bite-sized pieces. I like...

Chop the salmon into bite-sized pieces. I like chopping it into small pieces, but you can go for larger cubes if you'd like.

Place salmon in a clean mixing bowl (or...

Place salmon in a clean mixing bowl (or regular bowl).

Stir together the ingredients for the sauce in...

Stir together the ingredients for the sauce in a measuring cup or bowl and pour over the chopped salmon. Stir well until everything is combined. Taste the salmon for flavor and add more of anything you'd like!

Enjoy in a poke bowl, sushi burger, and/or...

Enjoy in a poke bowl, sushi burger, and/or on top of a green salad.

Hamachi Crudo

lb hamachi fillet (sashimi grade, aka yellowtail)

ea lime

extra virgin olive oil

salt (sea salt, mineral salt, fleur de sel)

microgreens, edible flowers, sliced fruit, cucumber, radish, etc.

If not already cleaned, remove bones and any dark red flesh from the hamachi fillets.

Slice thinly as you prefer your raw fish.

Drizzle with a squeeze of lime juice, olive oil, and salt.

Garnish as desired and serve.

This authentic recipe for tuna carpaccio is as visually stunning as it is delicious and takes just 20 minutes to make. It's topped with with coarse sea salt, buttery pine nuts, tangy capers and a mound of peppery arugula dressed simply with lemon and extra virgin olive oil to really highlight the delicate flavor of raw tuna.

Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

tuna

baby arugula

lemon juice, divided

Coarse sea salt,

black pepper,

shallot,

capers,

pine nuts,

Place the tuna in the freezer for 30-60 minutes before starting to firm up the flesh and make it easier to slice. 

Use a very sharp knife to slice the tuna against the grain. Slice the tuna as thinly as you can, about 1/4 - 1/8 inch thick. Try to keep the slices as consistent as possible.

Place a slice of tuna between two sheets of plastic wrap. Use a meat mallet or other flat surface to gently pound out the tuna so that it is paper thin and almost transparent. Be careful not to pound too hard or the tuna can tear - go slow and use caution. Repeat with all of the slices.

Remove one piece of plastic wrap and use the palm of your hand to carefully place the tuna onto a plate, then peel off the other piece of plastic wrap. Arrange the tuna slices so that they cover the entire plate, overlapping slightly if needed. This recipe makes enough to cover 2 dinner plates or one extra large platter.

In a medium bowl, toss the arugula with 1 teaspoon lemon juice, 1 tablespoon olive oil, salt and pepper.

Sprinkle the tuna with diced shallots, capers, pine nuts, sea salt and black pepper, then drizzle tuna with remaining 2 tablespoons of lemon juice and plenty of extra virgin olive oil.

Place a mound of arugula in the center, then serve immediately with extra lemon wedges if desired.

I used a frozen tuna steak and it turned out great! Pounding it out makes a big difference.

Absolutely fantastic!
I substituted black sesame seeds for pine nuts (that's what I had on hand) and I gave a little drizzle of balsamic vinegar on the top as well (just because).
Thank you so much!

Top 4 raw fish recipes from across the web

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Kanpachi Carpaccio (Kanpaccio)

Salmon Poke Recipe

Hamachi Crudo

Classic Tuna Carpaccio with Arugula...

Top 4 raw fish recipes from across the web

The most viewed raw fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kanpachi Carpaccio (Kanpaccio)

Salmon Poke Recipe

Hamachi Crudo

Classic Tuna Carpaccio with Arugula...

The most viewed raw fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine