Hamachi Carpaccio with Piquillo peppers and Grilled

Name: Hamachi Carpaccio with Piquillo peppers and Grilled lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup finely diced piquillo peppers or pimientos (see Note); 2 tablespoons julienned fresh basil; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh mint; Fleur de sel; Cracked black pepper; 1 pound sushi-grade hamachi or yellowtail

Servings: persons

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
1/2 cup finely diced piquillo peppers or pimientos (see Note)
2 tablespoons julienned fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
Fleur de sel
Cracked black pepper
1 pound sushi-grade hamachi or yellowtail

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Hamachi Carpaccio with Piquillo peppers and Grilled lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions