A refreshing carpaccio of horse mackerel
Horse horse mackerel is easy to use for sashimi. Other seafood can also be arranged.
How to make it
1
Shredded onions, celery, cucumbers and shiso leaves, soak in ice water and drain.
2
Cut the assatsuki into small pieces.
3
Slice the horse mackerel thinly and serve on a plate, add salt and coarsely smelt black pepper, pour in lemon juice and olive oil.
4
Combine the mixed A and vegetables, then serve them on a plate and you're done.
Materials 1 person
-
- Onion
- 5g
-
- celery
- 10g
-
- Cucumber
- 15g
-
- Ooba
- 3
-
- Asatsuki
- 5g
-
- horse mackerel pieces
- 40g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- A little
-
[A]
-
Olive Oil
Ardoino Extra Virgin
- 1/2 tbsp
-
Olive Oil
-
- Lemon juice
- A little
-
- Balsamic Vinegar
- A little
-
- White wine vinegar
- A little
-
- soy sauce
- A little
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
