Ceviche Carpaccio Style Recipe

Cooking Directions

• STEP 1.Start by thinly slicing the fish fillets and arranging them on a serving platter.
• STEP 2.In a bowl, combine the lime juice, lemon juice, and orange juice. Pour the citrus mixture over the fish, making sure it covers all the slices.
• STEP 3.Let the fish marinate in the citrus dressing for about 15-20 minutes. The acid in the juice will 'cook' the fish, giving it a tender and flavorful texture.
• STEP 4.While the fish is marinating, prepare the garnishes. Thinly slice the red onion and chop the fresh herbs, such as cilantro or parsley.
• STEP 5.After the marinating time, remove the fish from the citrus dressing and arrange it back on the serving platter.
• STEP 6.Drizzle some extra virgin olive oil over the fish slices and sprinkle them with salt and pepper to taste.
• STEP 7.Garnish the ceviche carpaccio with the sliced red onion, fresh herbs, and thinly sliced avocado.
• STEP 8.Serve the ceviche carpaccio immediately as an appetizer or a light main course.

Cooking Tips

• Use fresh and high-quality fish fillets for the best flavor and texture.
• Make sure to slice the fish thinly and evenly for a delicate presentation.
• Adjust the amount of citrus juice according to your taste preference. You can add more or less depending on how tangy you like your ceviche.

Storage and Serving

• Ceviche carpaccio is best served fresh and immediately after preparation.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours.
• However, note that the texture of the fish may change slightly after refrigeration.
• Serve the leftovers chilled, but not ice-cold, to allow the flavors to develop.