/ Colorful Carpaccio

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1.
2. (1)
3.
4. (3)
5. (4)

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Here is what you'll need!

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Servings: 1

INGREDIENTS
2 pieces Tuna (for sashimi)
2 pieces Red snapper (for sashimi)
2 pieces Salmon (for sashimi)

Kiwi sauce
1/2 Green kiwi (peeled and cored)
1 tablespoon Extra virgin olive oil
1/2 tablespoon White wine vinegar
1/4 teaspoon Salt
A little Grated garlic
A little White pepper

1 Red cherry tomato (cut into 8 equal parts)
1 Yellow cherry tomato (cut into 8 equal parts)
Pink pepper (for decoration)

PREPARATION

How to make:
1. Make kiwi sauce. Put the kiwi in a plastic bag and squeeze it with your hands until there are no lumps.
2. Put the ingredients for the sauce, except for the kiwi, in a bowl and mix well with a whisk. When thick and emulsified, add (1) and mix well, then cool in the refrigerator to let the tastes integrate.
3. Cover a surface with plastic wrap and place the sashimi pieces on it, cover with another piece of plastic wrap on top. Use the bottom of a cup to lightly tap the fish to thin it down.
4. Place (3) tuna, red sea bream, and salmon on the plate in a circular shape, wrap it tightly with plastic wrap, and put the plate in the refrigerator to cool.
5. Sprinkle kiwi sauce on (4) just before eating, sprinkle cherry tomatoes and pink pepper, and it's done!
6. Enjoy!

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MUSIC
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