Kanpachi Carpaccio (Kanpaccio)

With paper-thin slices of Kanpachi seasoned with olive oil, sea salt, Pecorino Romano and herbs, this easy appetizer comes together in minutes from just a handful of ingredients.

2 Servings

Nutrition (1 serv.) Amount Nutrition (1 serv.) Amount
Calories 209 kcal Sugar –
Carbs – Cholesterol 33 mg
Protein 12 g Sodium 414 mg
Fat 18 g Fiber –
Sugar –
Cholesterol 33 mg
Sodium 414 mg
Fiber –

Prep Time: 5 min Total Time: 5 min

https://norecipes.com/kanpachi-carpaccio-recipe/

Ingredients

120 grams kanpachi

2 tbsp olive oil (mild and fruity)

2 pinches mojio salt (or your favorite finishing salt)

Pecorino Romano (to taste)

sansho powder (to taste)

lime zest (to taste)

cilantro (other herbs like dill, tarragon, and chervil will work)

Instructions

Step 1

Slice Kanpachi

Step 2

Use a sharp knife to slice the 120 grams kanpachi as thin as possible and line the bottom of a flat dish with the fish.

Step 3

Drizzle olive oil.

Step 4

Drizzle the Kanpachi with 2 tbsp olive oil.

Step 5

Sprinkle salt.

Step 6

Sprinkle evenly with 2 pinches mojio salt.

Step 7

Grate cheese.

Step 8

Grate some Pecorino Romano on top.

Step 9

Dust sansho.

Step 10

Dust some sansho powder evenly on top.

Step 11

Grate lime zest, sprinkle herbs.

Step 12

Finish with a bit of lime zest and some cilantro.