Go Back
–+ servings
An awesomely refreshing carpaccio dish combining the tropical sweetness of pineapple with the fresh, delicate flavour of kingfish. Perfect for a summer appetizer, this recipe is enhanced with a mix of ponzu, lime, and sesame oil, making it a zesty and punchy dish.
Print Recipe Pin Recipe
Servings 2
Prep Time 10 minutes
Total Time 10 minutes
Pineapple and Kingfish Carpaccio

Ingredients
  

  • 150 g fresh kingfish, thinly sliced
  • 3/4 cup fresh pineapple, thinly sliced
  • 1 tsp chilli flakes, adjust to your taste
  • 1 handful snow pea shoots, for garnish
  • 1 tbsp Ponzu sauce
  • 1 tsp lime juice
  • 1 tsp Sesame oil
  • 1 salt & pepper to taste

Instructions 

  • Prepare the Ingredients: Thinly slice the pineapple and kingfish, arranging them on a chilled plate.
  • Add Seasoning: Sprinkle the dish with chilli flakes and garnish with snow pea shoots.
  • Dress the Carpaccio: Drizzle ponzu sauce, lime juice, and sesame oil over the pineapple and kingfish.
  • Let the Flavours Develop: Leave the dish to sit for 5 minutes to allow the flavours to meld before serving.
Keywords citrus seafood dish, fresh fish carpaccio recipe, kingfish carpaccio with ponzu, light carpaccio dish, pineapple kingfish carpaccio, summer seafood recipe, tropical carpaccio
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!