Grapefruit Carpaccio



Serves 2-3


1 grapefruit, peeled, white pith removed, and cut into bite-size pieces

2 to 3 tablespoons soy sauce

2 to 3 tablespoons citrus ponzu

1 to 2 teaspoons extra-virgin olive oil, plus extra for drizzling

1 serrano chili, thinly sliced 

1 clove of garlic crushed 

3 to 4 cilantro stems 

Juice from half of a lemon, additional for zest and garnishing

Flaky sea salt 



In a small bowl, mix together soy sauce, citrus ponzu, extra-virgin olive oil, garlic, and juice from half of a lemon. Pour this liquid onto a chilled plate to create the liquid base puddle. Place a slice of lemon at center of liquid and surround it with grapefruit pieces. Top each grapefruit bite with a slice of serrano chili, drizzle all over with extra-virgin olive oil and sprinkle with fresh cilantro, lemon zest, and sea salt. 

*For the best taste profile, place prepared plate into freezer for 5-10 minutes before enjoying. The chillier, the better!*