Yellowtail Carpaccio with Scallion Salt Sauce

Name: Yellowtail Carpaccio with Scallion Salt Sauce
Total time: 10 min
Yield: 2 Portions
Ingredients: 🐟 100g sashimi-grade yellowtail; 🧅 30g minced scallion; 🍅 4 cherry tomatoes, quartered; 🥬 100g torn lettuce leaves; 🧂 1/3 tsp salt; Pinch of black pepper; 🍋 2 tsp lemon juice; 1 tbsp sesame oil

Coût $10, économiser $5

Source: Recommended by CookPal

10 Min
2 Portions
$10

Yellowtail Carpaccio with Scallion Salt Sauce

Coût $10, économiser $5

Source: Recommended by CookPal

10 Min
2 Portions
$10

INGRÉDIENTS

Fish
- 🐟 100g sashimi-grade yellowtail
Vegetables
- 🧅 30g minced scallion
- 🍅 4 cherry tomatoes, quartered
- 🥬 100g torn lettuce leaves
Seasoning
- 🧂 1/3 tsp salt
- Pinch of black pepper
- 🍋 2 tsp lemon juice
- 1 tbsp sesame oil

ÉTAPES

Mince the scallion and soak in water for 5 minutes. Drain and squeeze lightly. Quarter the cherry tomatoes.

In a bowl, mix the minced scallion with salt, pepper, lemon juice, and sesame oil to create the scallion salt sauce.

Arrange the torn lettuce leaves on a plate, place the yellowtail slices on top, scatter the cherry tomatoes, and drizzle with the scallion salt sauce.

NUTRIMENTS

Par portion

🔥

150

Calories

20g
Protéines
5g
Glucides
7g
Graisses

💡 Astuces

Use sashimi-grade yellowtail for the best flavor and safety.Chill the plate before serving for a refreshing presentation.Adjust the salt and lemon juice to taste.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.