Name: Carpaccio trio
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 350 gram piece sashimi tuna; 350 gram piece sashimi salmon; 350 gram piece sashimi white fish; 2/3 cup (160ml) lemon juice; 1/3 cup (80ml) lime juice; 1/3 cup (80ml) olive oil; 1 clove garlic, chopped finely; 1 tablespoon coarsely chopped small fresh basil leaves; 2 teaspoon finely chopped fresh chives; 2 tablespoon finely chopped walnuts; 2 teaspoon rinsed, drained baby capers, chopped finely; 2 teaspoon finely chopped fresh dill; 2 teaspoon rice vinegar; 2 green onions, chopped finely; 1 fresh long red chilli, chopped finely

Ingredients

350 gram piece sashimi tuna

350 gram piece sashimi salmon

350 gram piece sashimi white fish

2/3 cup (160ml) lemon juice

1/3 cup (80ml) lime juice

1/3 cup (80ml) olive oil

1 clove garlic, chopped finely

1 tablespoon coarsely chopped small fresh basil leaves

2 teaspoon finely chopped fresh chives

2 tablespoon finely chopped walnuts

2 teaspoon rinsed, drained baby capers, chopped finely

2 teaspoon finely chopped fresh dill

2 teaspoon rice vinegar

2 green onions, chopped finely

1 fresh long red chilli, chopped finely

Method

1.Tightly wrap each piece of fish, separately, in plastic wrap and freeze for about 1 hour or until slightly firm.

2.Unwrap fish then slice as thinly as possible. Arrange slices on separate serving platters and drizzle tuna and salmon with lemon juice, drizzle white fish with lime juice. Cover platters and refrigerate 1 hour.

3.Divide oil among three small bowls. Add garlic, basil and chives to one bowl. Add walnuts, capers and dill to another bowl. Add vinegar, onion and chilli to remaining bowl.

4.Drain excess juice from platters. To serve, divide fish among serving plates; drizzle tuna with basil mixture, salmon with walnut mixture and white fish with chilli mixture.

It’s important to buy sashimi-quality fish for this recipe. We used kingfish as well as the tuna and salmon in this recipe. Ask your fishmonger for the best sashimi-quality white fish available that day.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy