Recipe - appetizers apps hiramasa

Hiramasa and Blood Orange Carpaccio

By Peggye Marks on Aug 08, 2022

Blood oranges gives a sweet, colourful foil to Carpaccio and it is an italian dish but also can be tried with an asian twist like pickled ginger or chilli.


1 LB (500 g) Hiramasa, skin – off
2 Blood oranges (or citrus of choice)
1/4 Cup olive oil
2 Tablespoons white wine vinegar
Salt and pepper to taste
2 Tablespoons capers
1/2 Cup torn flat leaf parsley
1/2 Cup shaved fennel, with fronds for decoration
1 Teaspoon red chili, finely diced
Hiramasa and Blood Orange Carpaccio


1. Slice fish as thinly as you can, arrange on a cold plate, cover with plastic wrap and return to the refrigerator.

2. Juice one of the oranges, and cut the other into segments.  Whisk the juice with the oil and vinegar and season to taste.

3. Spoon vinaigrette over carpaccio. Decorate with capers, parsley, fennel, chili and fronds.  Return to fridge for 1 hour to allow flavors to develop then serve with a baguette or crackers. Pairs well with a nice dry Rosé or Riesling.


General Note:  Carpaccio is an Italian dish where very thin slices of meat or fish are dressed with a sauce and accompaniments.  Yellowtail or Kingfish is very common for this in Italy.  Change the accompaniments with the season, or try an Asian twist with lime, wasabi aioli, pickled ginger and chili.