Kampachi Crudo Recipe
Kampachi crudo with three types of roe and shiso.
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Ingredients
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Fish
Roe
Herbs and Garnishes
Oils and Acids
Method
Preparation
- 1
Slice the Kampachi
Using a sharp knife, thinly slice the Kampachi fish into sashimi-style pieces.
- 2
Prepare the serving plate
Arrange the sliced Kampachi on a chilled serving plate, slightly overlapping the pieces.
Assembly
- 3
Add the roe
Carefully place spoonfuls of ikura, tobiko, and masago on top of the Kampachi slices.
- 4
Garnish with shiso
Tear the shiso leaves and scatter them over the fish and roe.
- 5
Drizzle with oil and soy sauce
In a small bowl, mix the olive oil and soy sauce. Drizzle this mixture over the entire dish.
- 6
Finish with lime and salt
Squeeze fresh lime juice over the crudo and sprinkle with a pinch of sea salt.
