Kampachi Crudo Recipe

Kampachi Crudo Preparation

1. 1

   Prepare the Kampachi

   Using a sharp knife, slice the Kampachi fillets thinly, aiming for about 1/4 inch thick. Arrange the slices on a chilled plate or platter.

2. 2

   Segment the Blood Orange

   Cut the top and bottom off the blood orange. Stand it upright and carefully cut away the peel and pith. Over a bowl, segment the orange by cutting between the membranes, allowing the segments to fall into the bowl. Reserve the juice.

3. 3

   Combine the Harissa Dressing

   In a small bowl, combine the reserved blood orange juice, harissa paste, and extra virgin olive oil. Whisk until well combined and season with sea salt and black pepper to taste.

4. 4

   Assemble the Dish

   Drizzle the harissa dressing over the sliced Kampachi on the plate. Scatter the blood orange segments over the fish, and then add the puffed red lentils for texture.

5. 5

   Garnish and Serve

   Garnish with fresh cilantro (or parsley) and a final touch of black pepper. Serve immediately as an appetizer or light main dish.