Carpaccio De Sériole Du Japon Recipe

Chill and slice

Keep the yellowtail very cold. If partially frozen, it slices more cleanly. Using a very sharp slicer or chef's knife, cut the fillet into paper-thin slices (about 1–2 mm). Arrange slices flat in a single layer on a chilled serving plate, slightly overlapping in a circular or linear pattern so each piece is visible.

Lightly season the arranged slices with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, then drizzle 2 tablespoons extra-virgin olive oil evenly over the fish. Set aside on the chilled plate while you finish other components (do not let sit at room temperature for more than 10–15 minutes).

Prepare avocado

Halve and pit the avocado. Scoop flesh into a small bowl and mash lightly with a fork: you want a creamy but slightly textured guacamole to complement the delicate fish.

Stir in 1 tablespoon lime juice, 1 tablespoon finely diced shallot, 1 tablespoon chopped cilantro, 1/2 minced jalapeño (adjust heat to taste), 1/4 tsp sea salt, and 1/8 tsp black pepper. Taste and adjust seasoning or lime as desired. Cover and refrigerate briefly if needed.

Portion the guacamole into small quenelles or 3 small dollops to be placed on the plated carpaccio (one per 2–3 oz of fish).

In a small bowl or jar combine 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon sesame oil, and 1/2 teaspoon honey. Whisk or shake until emulsified.

Taste and adjust balance: more honey if too tart, more soy for saltiness, or a squeeze of citrus for brightness. Keep chilled until ready to dress the fish.

Place three small dollops or one long strip of guacamole across the center of the arranged yellowtail slices. Scatter microgreens or baby arugula and thin radish slices evenly over the fish, leaving exposed slices so the fish is visible.

Lightly drizzle the remaining 1 tablespoon olive oil in thin streams over the carpaccio. Spoon or lightly drizzle the citrus soy dressing across the carpaccio in a few strokes (about 1–1.5 tablespoons total), taking care not to overwhelm the delicate yellowtail.

Sprinkle toasted sesame seeds and the thinly sliced scallion over the top. Finish with a light dusting of yuzu or lemon zest for aromatic lift.

Serve immediately with crispy wonton chips or baguette slices on the side for scooping. Provide extra dressing and lime wedges if desired.