Carpaccio is a dish made of thinly sliced meat or fish. Here we have a white Fish Carpaccio, that can work with almost any white fish! (sea bass, snapper, halibut...) When making a fish carpaccio, make sure that the fish is very fresh, and the skin and bones have been removed. My favorite way to prepare a fish carpaccio is with avocado and mango slices, then covered with a simple spicy citrus vinaigrette!Follow these simple steps and discover a truly nourishing yet light starter dish, that is truly tasty!! Perfect for your summer parties...

Instructions

Flash freeze the fish for 30min so it's slightly frozen and easy to slice. Then slice the fillet crossways into ultra thin layers. Reserve in an airtight glass container, with a pinch of Salt and the juice of 5 citrus. refrigerate for at least 2 hours. This step will "cook" your raw fish!
When ready to serve, thinly slice the avocado and mango. Drain the juice out of the fish and arrange layers of the TRIO: fish/avocado/mango on your plates. Decorate with fresh herbs (here scallions, microgreens- but you could also use fresh mint, basil or cilantro!)
Whisk all vinaigrette ingredients together in a bowl. taste and adjust. And pour the vinaigrette over your ceviche. ENJOY fresh!

Nutrition Facts

Calories

377.78

Fat (grams)

23.38

Sat. Fat (grams)

3.5

Carbs (grams)

39.43

Fiber (grams)

13.79

Net carbs

25.64

Sugar (grams)

16.16

Protein (grams)

14.82

Sodium (milligrams)

76.7

Cholesterol (grams)

white fish carpaccio