Summer Kingfish Carpaccio 

Summer Kingfish Carpaccio 
Summer Kingfish Carpaccio is a refreshing and elegant dish perfect for warm weather.

Thinly sliced kingfish is layered with sweet pineapple and spicy chilli, then drizzled with a tangy lemon-honey dressing and pickled radish. This vibrant Summer Kingfish Carpaccio is a stunning appetiser or light meal that showcases the fresh flavours of summer.

Summer Kingfish Carpaccio Recipe

Serves 6

Ingredients:

600g sashimi-grade kingfish, thinly sliced

¼ cup finely chopped ripe peeled pineapple, thinly sliced

1 long green chilli, finely sliced

Baby mint leaves, to serve

Lemon wedges, to serve

Dressing

2 tbsp extra virgin olive oil

1 tsp finely grated lemon rind

1 tbsp lemon juice

1 tsp honey

4 radishes, cut into matchsticks

Method:

To make the dressing, combine oil, lemon rind, juice and honey in a small bowl. Season with salt and pepper and whisk to combine. Add the radishes and toss to combine. Set aside to pickle for 5 minutes.

Arrange kingfish on a chilled platter. Top with pineapple and chilli. Season with salt.

Spoon over dressing and serve with mint leaves and lemon wedges.

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