Yellowtail Carpaccio Recipe
Make Yellowtail Carpaccio Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Yellowtail & Marinade
Aromatics & Garnish
Finishing & Serving
Method
Yellowtail & Marinade
- 1
Prepare fish
Keep the sashimi-grade yellowtail chilled until ready. Pat the fillet dry with paper towels. Using a very sharp long knife, trim any sinew and slice the fillet into 1/8-inch (3 mm) thick slices. Arrange slices in a single overlapping layer on a chilled plate, leaving a small gap in the center for rest of garnish.
- 2
Make marinade
In a small bowl whisk together soy sauce, fresh lime juice, rice vinegar, extra-virgin olive oil, sesame oil, mirin (if using), grated ginger and minced garlic until combined. Taste and season with kosher salt and freshly ground black pepper as needed. If you use yuzu kosho or zest, whisk in now for a citrusy heat.
- 3
Dress fish
Spoon the marinade evenly over the arranged yellowtail slices, using roughly half the liquid to lightly coat the fish. Reserve the remaining marinade to drizzle at the end or for guests to add to taste. Let the dressed fish sit 2–3 minutes at room temperature to take on flavor (do not marinate long — the acid will begin to 'cook' the surface).
Aromatics & Garnish
- 4
Prepare garnishes
Thinly slice the scallions on a sharp bias, very thinly slice the jalapeño and remove seeds if you want less heat, and pick small cilantro sprigs. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, stirring constantly; cool. If using microgreens, rinse and spin dry gently.
- 5
Assemble garnish
Scatter the scallions, jalapeño slices and cilantro lightly over the dressed yellowtail. Sprinkle the toasted sesame seeds evenly. Add a few microgreens or baby arugula at one edge or in the center for contrast. If you reserved marinade, drizzle a teaspoon or two over the fish now for extra flavor.
Finishing & Serving
- 6
Finish
Finish the carpaccio with a light drizzle (about 1 tsp) of extra virgin olive oil and a small pinch of flaky sea salt distributed across the slices. Squeeze a little fresh lime over individual portions at the table if desired.
- 7
Serve
Serve immediately with crusty bread, crackers or wonton chips. Provide the remaining lime wedges alongside for extra brightness. Leftovers should be consumed within 24 hours and kept chilled; note texture changes may occur.