6 oz. sashimi grade Ahi, cut for sashimi
12 oz. ginger vinaigrette (recipe on bottom)
3 oz. roasted yellow bell pepper
3 oz. black bean aioli (recipe on bottom)
1 head baby lettuce leaves
1/4 head frisee lettuce
- Slice Ahi blocks into sashimi slices about an eighth of an inch thick. Place two to three slices of sashimi between two sheets of plastic wrap and flatten paper thin into pieces of Carpaccio. Peel off the top layer of plastic wrap, lay it fish-side-down in the center of your serving plate and peel the other piece of plastic wrap.
- Make a tiny bouquet by wrapping a leaf of baby lettuce around a few leaves of frisee and place in the center of the plate.
- Place a small dollop of black bean aioli atop each petal of Carpaccio. Place a 1/2-teaspoon of roasted yellow bell pepper on each dollop of black bean aioli.
- Garnish with scallion oil and serve.
Ginger Vinaigrette
2 oz. fresh ginger, smashed
1/2-cup soy sauce
1/4-cup sugar
1/4-cup rice wine vinegar
Mix together
Black Bean Aioli
1 cup homemade mayonnaise
2 Tbs. cooked black beans
1/2 each lemon, juice only
In a small food processor, blend together all of the ingredients. Adjust seasonings as necessary.
From the Kitchen of: Mariposa
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