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!*

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