5 from 4 votes
Kanpachi Carpaccio (Kanpaccio)
With paper-thin slices of Kanpachi seasoned with olive oil, sea salt, Pecorino Romano and herbs, this easy appetizer comes together in minutes from just a handful of ingredients.
Prep Time
5 mins
Total Time
5 mins
Servings:
2
servings
Calories:
208 kcal
Course:
Appetizer
Cuisine:
Japanese, Italian
Ingredients
- 120 grams kanpachi
- 2 tbsp olive oil (mild and fruity)
- 2 pinches salt or your favorite finishing salt, mojio
- pecorino romano (to taste)
- sansho powder (to taste)
- lime zest (to taste)
- cilantro (other herbs like dill, tarragon, and chervil will work)
Instructions
- Use a sharp knife to slice the Kanpachi as thin as possible and line the bottom of a flat dish with the fish.
- Drizzle the Kanpachi with olive oil.
- Sprinkle evenly with salt.
- Grate some Pecorino Romano on top.
- Dust some sansho powder evenly on top.
- Finish with a bit of lime zest and some herbs.
Cup of Yum
Nutrition Information
Calories
208kcal
(10%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
33mg
(11%)
Sodium
414mg
(17%)
Potassium
294mg
(6%)
Calcium
7mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 414mg | 17% |
| Potassium | 294mg | 6% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.