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.
Servings 2 servings
- 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.
Drizzle the Kanpachi with olive oil.
Sprinkle evenly with salt.
Grate some Pecorino Romano on top.
Dust some sansho powder evenly on top.
Finish with a bit of lime zest and some herbs.
Calories: 208kcal | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 414mg | Potassium: 294mg | Calcium: 7mg | Iron: 0.5mg