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Cured Kingfish Carpaccio

Cured Kingfish Carpaccio

An Italian dish enjoyed as an appetiser, Cured Kingfish carpaccio is a dish made of thinly sliced fish served raw. There is a variety of carpaccio options to choose from as you can use raw beef, tuna, or even vegetables. You can just take the carpaccio and make it your own.

Note: This is a recipe that needs patience as you need to let it sit in the fridge for 24 hours.

Now, let’s jump straight into the recipe!

 

Ingredients

½ kg Sashimi grade Kingfish fillet pin boned and skin taken off.

1 Zest of one blood orange + juice 

1 Zest of one lemon + juice 

1 Zest of one lime + juice (optional)

100 g baby beetroot finely chopped 

¼ bunch each of dill and parsley 

Sea salt and pepper to taste 

2 tbsp blood orange or citrus olive oil

 

Instructions

Take the kingfish and cut in half lengthwise. Pat the fish dry thoroughly, and sprinkle with salt to draw out any excess moisture.

Next, add the zest of lemon, lime and orange. Now, add the blood orange or citrus olive oil and massage it well into the fish. 

Finely dice the baby beetroot in small quarters and possibly some orange segments, then chop the dill and parsley finely. 

Now, put the fish on a tray and pour the juice of lemon, lime and blood orange over the fish. Cover the fillets with the dill and parsley like a thick green rug and add the beetroot and orange cubes. 

IMG 2220

 

Place another tray on top of the fish and weigh it with some heavy items like a mortar or a heavy pot. Place in the fridge for at least 24 hours. 

Now, just wait patiently as your delicious kingfish chills in the fridge.

After 24 hours, take the King fish out of the fridge and cut in into thin slices and place on a platter. Season it with salt and pepper. To finish it up, add the leftover blood, lemon, lime juice and citrus oil.

Kingfish Carpaccio

 

Voila! You have just made a delicious cured Kingfish Carpaccio! Enjoy!

 

 

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Cured Kingfish Carpaccio

October 9, 2020
: 10
: 15 min
: 24 hr
: 24 hr 15 min
: Easy

By:

Ingredients
  • ½ kg Sashimi grade Kingfish fillet pin boned and skin taken off.
  • 1 zest of one blood orange + juice
  • 1 zest of one lemon + juice
  • 1 zest of one lime + juice (optional)
  • 100 gm baby beetroot finely chopped
  • ¼ bunch dill
  • ¼ bunch parsley
  • 2 tbsp blood orange or citrus olive oil
  • Sea salt and pepper to taste
Directions
  • Step 1 Cut the fish in half lengthwise. Pat the fish dry thoroughly, and sprinkle with salt to draw out any excess moisture.
  • Step 2 Add the zest of lemon, lime and orange. Then, add the blood orange or citrus olive oil and massage it well into the fish.
  • Step 3 Finely dice the baby beetroot in small quarters and some orange segments. Finely chop the dill and parsley as well.
  • Step 4 Put the fish on a tray and pour the juices of the lemon, lime and blood orange over the fish. Cover the fillets with the chopped dill and parsley like a thick green rug and add the beetroot and orange cubes.
  • Step 5 Place another tray on top of the fish and weigh it with some heavy items like a mortar or a heavy pot. Place in the fridge for at least 24 hours.
  • Step 6 After 24 hours, take the Kingfish out of the fridge and cut in thin slices and place on a platter. To finish it off, season with salt and pepper and leftover blood, lemon, lime juice and citrus oil

How did you carpaccio turn out to be? Let us know in the comments below.

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