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