White Fish Carpaccio in Ponzu with Salmon Roe – Gluten-free version

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the lime juice, orange juice, gluten-free soy sauce, mirin and sesame oil until smooth.

   Bowl

To assemble

1. 2
   Put the fish and the serving plate in the freezer for 20 minutes, so it firms up slightly and is easy to slice.

   Freezer
2. 3
   Slice the fish with a sharp knife, in a single stroke and on a diagonal to the grain, into thin slices. Arrange on cold plates in a single layer.

   KnifeCutting board

   💡The fish for crudo is very fresh and kept cold until the last moment. Slice in one long stroke, without sawing, so the slices stay smooth.
3. 4
   Drizzle the dressing over the fish just before serving.

   💡The dressing goes on only just before serving: the lemon "cooks" the fish, and after a few minutes it loses its raw texture.
4. 5
   Place in the center of each slice a leaf of the basil leaves topped with a little of the salmon roe, and scatter the bean sprouts on top.
5. 6
   Serve immediately, cold.