Recipe courtesy of Christian Petroni
Citrus Carpaccio
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- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 920
- Total Fat
- 86 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 10 g
- Sugar
- 13 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 621 mg
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 920
- Total Fat
- 86 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 10 g
- Sugar
- 13 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 621 mg
Ingredients
Directions
- Slice the red onion paper thin and soak in ice water until ready to use.
- Slice the kumquat and orange about 3 centimeters thick; arrange on 4 serving plates.
- 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.
- 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.
- Drain the red onions, pat dry and scatter over the citrus.
- Seed the chiles and puree them in a blender with the olive oil until smooth.
- Drizzle each plate with the chile oil and garnish with cilantro leaves.
