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Yellowtail Carpaccio

Yellowtail the Italian way! Make sure to choose very fresh fillets that are safe to eat raw.

Ingredients (serves 4)

300g yellowtail

1/2 a medium onion

A few capers

Radish sprouts (or watercress or alfalfa) for garnish

(For the sauce)

1 good tbsp of olive oil

2 tbsp wine vinegar

2 tsp soy sauce

1 tsp salt


1. Cut the yellowtail into thin sashimi-like slices.

2. Carefully arrange the yellowtail slices on a dish and garnish with some scattered capers and watercress. Combine the ingredients for the carpaccio sauce and pour over.  

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