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Carpaccio of Salmon and Shrimp with Yuzu

Name: Carpaccio of Salmon and Shrimp with Yuzu
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Cuisine: japonaise
Ingredients: 200 g Fresh salmon fillet (sashimi grade); 150 g Raw peeled shrimp; 3 tbsp Yuzu juice (or lime juice); 1 piece Fennel; 1 tbsp Sesame seeds; 2 tbsp Soy sauce; 10 g Chives

Thin slices of fresh salmon and marinated shrimp in yuzu, arranged over a bed of thinly sliced fennel and sprinkled with sesame seeds. An exquisitely light Japanese-inspired plate.

15 min2 servings310 kcalDifficulty: Easy

Ingredients

200 g Fresh salmon fillet (sashimi grade)
150 g Raw peeled shrimp
3 tbsp Yuzu juice (or lime juice)
1 piece Fennel
1 tbsp Sesame seeds
2 tbsp Soy sauce
10 g Chives

Instructions

Step 1
Slice salmon into thin 2mm slices. Cut shrimp in half lengthwise. Arrange alternately on plates.
Step 2
Thinly slice fennel using a mandoline. Arrange around the fish. Mince the chives.
Step 3
Combine yuzu juice and soy sauce. Dress the carpaccio with this sauce. Sprinkle with sesame seeds and chives.

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