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Kanpaccio (Kanpachi Carpaccio) is a delightfully simple appetizer with paperthin slices of Kanpachi (Greater Amberjack) seasoned with olive oil, cheese and lime zest.

Kanpachi Carpaccio (Kanpaccio)

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.
Course Appetizer
Cuisine Italian, Japanese
Keyword raw-fish, sashimi
Level Intermediate
Main Ingredient Fish
Diet Gluten-Free, Low Sugar, Low-Carb, Pescatarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 208kcal


  • 120 grams kanpachi
  • 2 tbsp olive oil (mild and fruity)
  • 2 pinches mojio 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.
    To make kanpachi Carpaccio, slice the fish as thinly as possible using a long sharp knife, and then line the bottom of a flat plate with the fish.
  • Drizzle the Kanpachi with olive oil.
    Kanpachi drizzled with good olive oil for making kanpachi carpaccio.
  • Sprinkle evenly with salt.
    Kanpachi drizzled with olive oil being sprinkled with seasalt.
  • Grate some Pecorino Romano on top.
    Kanpachi and olive oil having Pecorino Romano grated on top.
  • Dust some sansho powder evenly on top.
  • Finish with a bit of lime zest and some herbs.
    Kanpachi carpaccio being finished with lime zest.



Calories: 208kcal | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 414mg | Potassium: 294mg | Calcium: 7mg | Iron: 0.5mg