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!

Use the freshest fish possible in these tacos. Instead of tuna, you could use fresh or smoked salmon, sliced scallops, picked white crabmeat, or chopped cooked king prawns

Spice-cured tuna tacos

fresh line-caught tuna

limes zested, 1 juiced

cumin seeds

coriander seeds

½ tsp chilli flakes

avocados

coriander leaves

tbsp pickle liquor

flour

vegetable oil

pickled jalapeño chillies

pomegranate seeds

coriander

spring onions

limes

Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.

To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it’s too thick to blitz. Spoon the mixture into a container.

If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.

This bright and vibrant yuzu hamachi crudo is an absolute showstopper, but it is also ridiculously easy to prepare. This buttery and rich fish combines a citrus yuzu dressing with a herbaceous sauce to create a composed dish that you will want to make again and again.

oz Hamachi / Yellowtail (see post for substitutes)

yuzu juice

tsp ponzu

lemon wedge

fresno chili (sliced thin)

cilantro (leaves for garnishing)

micro greens

cilantro

jalapeno (pith and seeds removed)

neutral oil (avocado, canola, or vegetable oil)

Bring a small pot of water to a boil. Once boiling, submerge the cleaned cilantro for 10-15 seconds, then remove it and place it in a bowl of ice water. After it has cooled, remove the cilantro from the ice bath and squeeze out all the water using a towel or paper towel.

Prep the jalapeño by removing the stem, pith, and seeds. In a hand held blender, add the cilantro, jalapeño, a pinch of salt, and the oil. Process until smooth; this may take a minute or two.

If your yellowtail is fresh, place it in the freezer for 15-20 minutes to firm up. This will make cutting the fish significantly easier. If starting from frozen, defrost it in the fridge for 30 minutes before cutting.

Cut the fish in thin slices against the grain.

In a bowl combine the yuzu juice, ponzu, and lemon juice.

Arrange the hamachi slices on a plate and top with sliced chilies. If you have a squeeze bottle, dollop some of the cilantro jalapeño purée on each piece of fish to ensure that each bite has some of the vibrant sauce. Additionally, place some dollops on the plate to mix with the sauce as you pour.

Pour the sauce onto the plate, then top with micro greens and a generous amount of cilantro leaves. Sprinkle yuzu salt or regular salt on each piece of fish. Serve immediately.

Top 6 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 Engine

Top Tags

Kanpachi Carpaccio (Kanpaccio)

Salmon Poke Recipe

Hamachi Crudo

Classic Tuna Carpaccio with Arugula...

Spice-cured tuna tacos

Hamachi Crudo

Top 6 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...

Spice-cured tuna tacos

Hamachi Crudo

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