CLASSIFIED SNAPPER CARPACCIO

Prep/Cooking Time: 30-45 Minutes

Printable Version

Ingredients

Instructions

Peel the cucumber and remove any seeds
Place the vinegar and sugar in a small bowl
Wash the cilantro and pick the leaves
Store the leaves in the fridge till needed
Place the stems in the vinegar solution
Slice the cucumber as thinly as possible and place in the vinegar solution
Cover and steep for at least 2 hours
Check the snapper fillet is clean and free from any scale
Place the fillet skin side down on a board
Slice the snapper on the bias from the tail end first moving along to the head
Slice the fish roughly 3-4mm in thickness
Lay each slice directly on the serving dish or on layered plastic if needed for later
Once sliced cover with clingfilm and reserve in the fridge till needed
Wash the chilli pepper but keep whole
Slice the chilli pepper as thinly as possible and reserve in the fridge till needed
Peel the radish and cut into 2” julienne
Keep in the fridge till needed
To serve remove the film from the fish
Drain the cucumber from the solution and pat dry
Scatter the pickled cucumber, cilantro, radish & chilli pepper slices atop the fish
Half the lime and squeeze over the dish
Drizzle with the olive oil and season with salt and pepper