Refreshing horse mackerel carpaccio
It's easy to use horse mackerel for sashimi, but you can also use other seafood
How to make it
1
Julienne the onion, celery, cucumber, and shiso leaves, soak in ice water, and drain
2
Chop the chives into small pieces
3
Thinly slice the horse mackerel, arrange on a plate, season with salt and coarsely ground black pepper, and drizzle with lemon juice and olive oil
4
Combine the mixed ingredients A with the vegetables, then arrange on a plate and you're done
Materials 1 person
-
- Onion
- 5g
-
- celery
- 10g
-
- Cucumber
- 15g
-
- Ooba
- 3
-
- Asatsuki
- 5g
-
- Horse mackerel filleted into three 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
[PR]
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