I love carpaccio! And by now I think you know that I also love fish. So I made a great combination with these two – Fish carpaccio. I used a fish in season now in Florida which is Grouper. But you can use another fresh fish that you prefer or is in season when you make this dish. In Scandinavia we normally use salmon when doing fish carpaccio.
Make sure you use a fresh fish when you do this dish. Then I normally freeze the fish for 24 hours to make sure it has no bacterias. A tip is then to cut the fish in thin slices when it’s still a bit frozen. That makes the cutting much easier.
To add additional ingredients, not only the lime dressing, to a carpaccio makes it even more interesting (and delicious). The combination with the soft avocado and mango together with the crispy pomegranate and cucumber makes the carpaccio having it all.
Ingredients (4 pers – starter):
- 2/3 lb fresh fish fillet (I used Grouper)
- 2 green onions
- 1/2 mango
- 1/2 cucumber
- 1/2 red onion
- 1/2 pomegranate
- 1 avocado
- 1/2 tsp dry chilli flakes
- 3 limes (juice)
- 2 tbsp olive oil
- salt and pepper
Use a fresh fish fillet. If possible, freeze it for 24 hours. Take it out from the freezer a couple of hours before you should start preparing the dish. When the fish is almost (!) defrosted, cut it in thin slices. Place the slices (separated) on a serving plate. Place plastic wrap over the plate. Use a wooden ladle (or something similar) to carefully beat the fish slices to make them thinner.
Cut the green onion, mango and cucumber in small pieces and place into a bowl. Slice the red onion in thin slices and add into the bowl. To get the fruits out of the pomegranate, start with rolling it on a table to make sure the fruits inside looses from the sides. Cut the pomegranate in half (carefully, the juice might come out) and then hold the inner surface towards your hand palm. Press against the outside of the pomegranate and the fruits should start to come out. Add them into the bowl. Peel and cut the avocado in pieces and add into the bowl. Add the ingredients to the dressing; oil, lime juice, chilli flakes, salt and pepper. Mix everything in the bowl with a spoon.
If there is any extra water now on the plate with the fish slices, make sure you remove that with a towel or paper towels.
Add the fruit and dressing mix over the fish slices. Let is stand for ca 15 minutes before serving (the lime will react with the raw fish).
Flavor the carpaccio with some chives and black pepper.
I think this is a perfect starter or a light lunch.
My plate is from Swedish “IKEA”.