Carpaccio De Sériole Du Japon Recipe

Chill and slice

Keep the sashimi-grade yellowtail chilled until just before slicing. Using a very sharp long sashimi or fillet knife, trim any sinew and slice the fish crosswise into extremely thin slices (about 2 mm thick). For presentation, fan the slices on a chilled platter or arrange in overlapping concentric circles on 4 appetizer plates. Work quickly so fish remains cold.

Lightly brush or drizzle 1/2 tbs extra-virgin olive oil over the arranged fish to give a sheen and help the dressing glide. Sprinkle each plate with a small pinch of flaky sea salt and freshly ground black pepper (adjust to taste). Reserve until ready to dress (no more than 10–15 minutes).

Scatter microgreens or baby cilantro and thin radish slices over or beside the carpaccio just before serving for color and texture.

Prepare guacamole

Halve, pit and scoop the flesh of the ripe avocados into a bowl. Add the fresh lime juice immediately to prevent browning. Lightly mash with a fork until mostly smooth but still slightly chunky. Stir in the finely minced shallot, minced jalapeño, chopped cilantro, 1/2 tsp sea salt, 1/4 tsp black pepper and 1 tsp extra-virgin olive oil. Taste and adjust seasoning — add a little more lime or salt if needed. Keep chilled until plating; cover tightly with plastic wrap pressed on the surface to avoid air contact.

Portion guacamole into 4 small quenelles or spoonfuls (about 2 tbs each) to place on each plate next to or atop a small mound of the yellowtail carpaccio.

Emulsify dressing

In a small bowl whisk together 3 tbs yuzu (or lemon + lime blend), 1 tbs low-sodium soy sauce, 1 tsp rice vinegar, 1/2 tsp toasted sesame oil, 1/2 tsp honey, and 1/2 tsp grated fresh ginger. While whisking, slowly stream in 2 tbs neutral oil to create a light emulsion. Whisk in the 1 tbs sliced scallion. Taste and adjust balance — add a touch more honey if too sharp, or more citrus for brightness.

Keep the dressing chilled until plating. The dressing should be bright, slightly salty and fragrant with sesame and ginger.

Just before serving, spoon or drizzle about 1 tbs of dressing onto each plate in a thin ribbon over the yellowtail (or use a spoon to dot the dressing over the slices). A light coating is enough — you want the fish flavor to shine.

For each of the 4 servings: Arrange the thin yellowtail slices on the plate. Place a quenelle or small spoonful (approx. 2 tbs) of guacamole at one edge or in the center of the carpaccio. Drizzle approximately 1 tbs of the citrus-soy dressing over the fish and a touch onto the guacamole if desired.

Finish each plate with a light sprinkle of toasted sesame seeds (about 1/4 tsp per plate), a few crispy fried shallots or wonton crisps for crunch, and scatter microgreens or cilantro. If you like, add an extra small grind of black pepper and a few flakes of sea salt to taste.

Serve immediately while the fish is cold and the guacamole is fresh. Estimated plating per serving: 100 g fish + ~2 tbs guacamole.