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Before starting this Salmon Carpaccio with Lime recipe, make sure you have organised all the necessary ingredients.
In a mixing bowl, place the coarse salt...
... and castor sugar.
Combine the ingredients with your fingers.
In a small recipient, spread a layer of the salt and sugar mixture.
Place the fresh salmon on top.
Cover the salmon with another layer of salt and sugar. Spread with your fingers to cover the whole surface.
Leave to marinate for 4 hours in the fridge, covered with cling film.
In the meantime, zest and squeeze the limes.
Place the zest and juice in a bowl. Add a dash of olive oil...
... and season with pepper (preferably white pepper).
Peel the pink grapefruit...
... and cut it into segments with a knife.
With your hand, squeeze the grapefruit core to extract the juice. Add the juice to the marinade. Set aside.
Once the salmon has marinated for 4 hours (make sure you do not exceed the mentioned time)...
... rinse with cold water...
... and wipe with paper towel.
Using a sharp sole fillet knife, cut paper-thin slices of salmon, working horizontally from the top.
Place the salmon slices on a plate.
Repeat the same operation until you have cut the whole fillet.
You can store the salmon in the fridge, covering it with cling film. (Make sure the cling film is in direct contact with the salmon.) This will ensure a longer preservation.
When ready to serve, stir the marinade. It is not necessary to add salt, since the salmon has already macerated in salt.
At the last minute, coat the salmon slices with marinade, using a brush.
Sprinkle some fresh basil (chopped), pine nuts and pink peppercorns (slightly crushed).
Finish by arranging the grapefruit quarters on the plate. Garnish with a few whole basil leaves. This delicious starter should be served cold. Bon appétit!