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.