Make carpaccio & ceviche like a pro
Here’s an idea for your next date night: stay in and spoil your partner with homemade ceviche or carpaccio! It’s tasty, it’s (surprisingly) easy, it’s bound to win you scores of brownie points.
Carpaccio and ceviche for beginners:
Pro tips:
Freezing the meat or fish for a bit helps to make super thin cuts when slicing
The sharper the knife, the thinner the cut
When eating raw, quality is everything
The modern ceviche
Slightly freeze a side of Norwegian salmon. Carefully remove the skin (keep aside to fry).
Thinly slice the salmon and arrange in bowls. Squeeze over lime juice (the citrus from the juice acts as a cooking agent on the fish) and lime zest. Add spring onion curls, sliced strawberries, exotic tomatoes and sliced chilli. Sprinkle with edible flowers, drizzle with olive oil and serve with crispy salmon skin.
Simple beef carpaccio:
Roll 250 g free range beef fillet in handfuls of freshly chopped herbs. Season with salt and pepper and sear in olive oil over high heat, 30 seconds on each side, to seal the meat. Remove from the heat, wrap in cling film, and place in the freezer for 3 hours. Meanwhile, toss together exotic mushrooms and sliced radishes in: the juice of half a lemon, a splash of olive oil, 1 chopped garlic clove and 1 teaspoon chopped flat-leaf parsley. Leave to marinate. Slice the beef into very thin slices, then place on the mushroom salad. Scatter with baby herbs and pink peppercorns.
* Cook’s note: the key to eating rare meat is to source the best quality you can from a reputable store or butcher.
Not a fan of slicing and dicing?