Sashimi Grade Ahi Carpaccio Recipe
Fresh local caught ahi tenderized and dressed with house made citrus ginger ponzu
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Ingredients
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Ahi Carpaccio
Citrus Ginger Ponzu
Method
Preparation of Ahi Carpaccio
- 1
Slice the Ahi Tuna
Using a sharp knife, slice the ahi tuna into thin pieces (about 1/4 inch thick). Make sure to slice against the grain for the best texture.
- 2
Season the Ahi
Lightly sprinkle the sliced ahi tuna with sea salt and black pepper on both sides.
- 3
Arrange on a Plate
Place the slices of ahi tuna in a circular pattern on a chilled plate, overlapping slightly.
Preparation of Citrus Ginger Ponzu
- 4
Mix the Ingredients
In a small bowl, combine soy sauce, fresh lime juice, fresh orange juice, rice vinegar, grated ginger, sesame oil, and chili flakes. Whisk until fully blended.
- 5
Taste and Adjust
Taste the ponzu sauce and adjust seasoning if needed (more lime juice for acidity, or more soy sauce for saltiness).
Assembly
- 6
Dress the Ahi
Drizzle the prepared citrus ginger ponzu sauce generously over the arranged slices of ahi tuna.
- 7
Garnish and Serve
Top with microgreens for garnish and serve immediately, preferably with extra ponzu on the side.
