Levels: Easy
List of Ingredients
- amberjack flesh for the carpaccio
- 2 of limes
- 1 of mango
- 1 of fresh chili pepper
- 1 of Granny Smith apple
- Lemon
- Fresh cilantro
- Extravirgin olive oil
- Pink peppercorns
- Black pepper
- Salt
Method
1
Slice the fish very thinly, like carpaccio (or have your fishmonger slice it for you), then place the slices on a serving dish.
2
Mix the juice of 1 lime, 1 tablespoon oil, a pinch of salt, a few slices of fresh chili pepper and a nice sprig of chopped cilantro in a bowl. Mix to obtain an emulsion. Season the amberjack carpaccio with the emulsion and complete with some freshly ground black pepper.
3
Very thinly slice the apple and the mango (possibly using a mandoline slicer or slicing machine), squeeze lemon juice on them so they don’t brown and place them on top of the amberjack carpaccio. Serve with some slightly crushed pink peppercorns, the zest of a lime and a few leaves of fresh cilantro.