Recipe courtesy of Christian Petroni
Citrus Carpaccio
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 920
- Total Fat
- 86
- Saturated Fat
- 8
- Carbohydrates
- 33
- Dietary Fiber
- 10
- Sugar
- 13
- Protein
- 14
- Cholesterol
- 0
- Sodium
- 621
- Total: 35 min
- Active: 35 min
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
- 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.