Bigeye Ahi Carpaccio Recipe
Chirashi Relish, Pickled Oranges, Garlic Soy, Bubu Arare
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Ingredients
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Fish
Chirashi Relish
Pickled Oranges
Garlic Soy
Bubu Arare
Method
Preparation
- 1
Prepare the Bigeye Ahi
Thinly slice the Bigeye Ahi tuna and arrange it elegantly on a chilled plate.
- 2
Make Chirashi Relish
In a bowl, combine diced cucumber, radish, shredded carrot, sesame seeds, soy sauce, rice vinegar, and mirin. Mix well and set aside.
- 3
Pickle the Oranges
In a small saucepan, combine sugar, rice vinegar, and salt over medium heat until the sugar dissolves. Remove from heat and let cool. Toss the orange segments in the mixture and let pickle for at least 30 minutes.
- 4
Prepare Garlic Soy
In a small bowl, mix together soy sauce, minced garlic, sesame oil, and chopped scallions.
Assembly
- 5
Plate the Carpaccio
On the plate with sliced Ahi, spoon the chirashi relish over the top and arrange pickled orange segments around the dish.
- 6
Add Garlic Soy
Drizzle the garlic soy mixture over the carpaccio.
- 7
Finish with Bubu Arare
Sprinkle the bubu arare on top for a crunchy texture.
