Langoustine Carpaccio Recipe
Indulge in our exquisite Langoustine Carpaccio, featuring delicate slices of fresh langoustine drizzled with a zesty citrus vinaigrette. Each bite is a harmonious blend of oceanic sweetness and refreshing brightness, beautifully garnished with microgreens and a hint of sea salt. Perfectly paired with a crisp white wine, this dish is a luxurious start to any meal.
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Ingredients
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Carpaccio Ingredients
Method
Preparation Instructions
- 1
Prepare the Langoustines
Begin by carefully removing the shells from the langoustines. Use a sharp knife to slice them lengthwise and remove the intestines. Rinse them under cold water and pat dry.
- 2
Slice Langoustines
Using a sharp knife, thinly slice the langoustines into carpaccio-style pieces, about 1/8 inch thick.
- 3
Plate the Carpaccio
Arrange the langoustine slices on a chilled plate in a single layer, slightly overlapping them.
- 4
Add Seasoning
Drizzle olive oil and lemon juice over the langoustine slices. Sprinkle with sea salt and black pepper to taste.
- 5
Garnish
Sprinkle chopped fresh chives and capers on top of the carpaccio. Add a handful of microgreens for garnish.
- 6
Serve
Serve immediately while the carpaccio is fresh and chilled.
