Smoked Ahi Carpaccio
This is a beautifully balanced and refreshing dish! Smoked ahi carpaccio has a rich, savory flavor, and the combination of tamari, lime juice, sesame oil, and chili oil contribute layers of umami, acidity, nuttiness, and heat.
Thinly sliced raw vegetables provide a crisp contrast to the silky ahi, bringing layers of color and crunch, while a few leaves of arugula add a fresh peppery bite.
Smoked Ahi Carpaccio Recipe
Ingredients
- yellow squash
- english cucumber
- red radish
- smoked ahi
- low-sodium tamari
- lime juice
- toasted sesame oil
- chili oil
- sesame seeds, white and black, toasted
- arugula
- red jalapeño, thinly sliced
Method
Use a mandoline to slice yellow squash, cucumber, and radish into even-sized thin coins. Arrange the veggies around the perimeter of a platter in an overlapping fashion. Place thin slices of smoked ahi in the center of the platter, again in an overlapping fashion.
Drizzle the entire platter with tamari, lime juice, sesame oil, and chile oil to taste. Drizzle the dressing lightly, allowing the fish and veggies to shine. Sprinkle with sesame seeds. Garnish with arugula leaves and jalapeño slices.
To Serve
Warm sushi rice, crispy roasted seaweed sheets, and puckery pickled ginger on the side make the perfect accompaniments.
More Carpaccio from Taste With The Eyes
Tomato Carpaccio with Peter Luger Steak Sauce and read about Vittore Carpaccio, the Venetian Renaissance painter here
Nobu-Style Dry Miso Carpaccio here
Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw here
Octopus Carpaccio, Jalapeño Dressing here