Kanpachi carpaccio is a light and refreshing dish that highlights the delicate flavor of amberjack. To make this dish, you will need kanpachi fillets, extra virgin olive oil, lemon juice, sea salt, black pepper, and microgreens for garnish. Start by thinly slicing the kanpachi fillets and arranging them on a plate. Drizzle the slices with extra virgin olive oil and lemon juice. Season with sea salt and freshly ground black pepper to taste. Garnish with a handful of microgreens for added freshness and visual appeal. The combination of the tender kanpachi, zesty lemon juice, and peppery olive oil creates a delightful flavor profile. Serve the kanpachi carpaccio as an appetizer or part of a light lunch or dinner. It is a perfect dish for those who appreciate the delicate flavors of raw fish.
