Hamachi Carpaccio with Piquillo peppers and Grilled lemon – a delicious recipe with lemon, olive oil, orange, tomatoes, piquillo peppers, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Set a cast-iron skillet over medium-high heat until very hot (or heat a countertop grill).
2
Cut the lemon into 1/2-inch slices.
3
Pour the olive oil into a shallow bowl and dip the lemon slices in it to coat both sides.
4
Cook the lemon slices in the hot skillet for about 30 seconds, or until lightly charred on both sides.
5
Remove and set aside.
6
In a nonreactive bowl, mix the lemon juice, orange zest, tomatoes, peppers, basil, chives, and mint.
7
Season to taste with salt and pepper.
8
Slice the hamachi 1/2 inch thick and arrange on 4 plates.
9
Spoon the tomato-pepper mixture over the hamachi and let it sit for 5 minutes before serving.
10
Season to taste lightly with salt and pepper and garnish each plate with charred lemon slices.
474
kcal
Calories
41
g
Fat
8
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 lemon, plus juice of 1/2 lemon, 1/2 cup olive oil, Grated zest of 1 orange, 1/2 cup finely diced plum tomatoes, and more.
Yes, Hamachi Carpaccio with Piquillo peppers and Grilled lemon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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