Recipe courtesy of Christian Petroni

Citrus Carpaccio

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

1 red onion

1 kumquat 

1 orange 

1 bunch fresh cilantro 

1 cup neutral oil

Juice of 2 limes 

2 teaspoons Mexican cane sugar

Kosher salt

2 cups raw pistachios 

Pinch ground cumin

Pinch dried oregano 

3 red Fresno chiles

1 tablespoon extra-virgin olive oil

Directions

  1. Slice the red onion paper thin and soak in ice water until ready to use.
  2. Slice the kumquat and orange about 3 centimeters thick; arrange on 4 serving plates.
  3. Make the cilantro vinaigrette: Puree some cilantro (with stems) in a blender with the neutral oil. Add the lime juice and sugar; blend until emulsified. Add salt to taste.
  4. Pound the pistachios in a mortar and pestle along some cilantro leaves and the cumin and oregano until coarsely ground. Sprinkle the mixture over the citrus slices.
  5. Drain the red onions, pat dry and scatter over the citrus.
  6. Seed the chiles and puree them in a blender with the olive oil until smooth.
  7. Drizzle each plate with the chile oil and garnish with cilantro leaves.