Citrus Carpaccio Recipe
Citrus Carpaccio is a fancy name for a very thinly sliced citrus salad. Decorated with fresh basil and jalapeño, it's a festival of seasonal flavors and a feast for the eyes.
Servings: 4
Calories: 31kcal
Equipment
Ingredients
- 1 Ruby Grapefruit (on the smaller side)
- 1 Naval orange
- 1 Blood orange
- a few basil leaves washed and dried
- about ½ of a small jalapeño, very thinly sliced in rings
- drizzle of lemon juice
- drizzle of lime juice
Instructions
- Cut the citrus. To prepare the fruit, use a paring knife to cut about ½-inch off the tops and bottoms of each of each of the citrus varieties. Remove the skin by setting the fruit down on one of the flat surfaces and use the knife, moving downwards into the fruit and cutting only slightly into the flesh. (Here is a photographic guide of how to do this.)Cut the grapefruit in half vertically. Then cut all three into very thin round slices. (Save any scraps for juicing for other uses.)1 Ruby Grapefruit, 1 Blood orange, 1 Naval orange
- Assemble. Arrange the fruit on 4 plates or a serving platter, and then drizzle lightly with lemon and lime. Place a few jalapeño rings on top and a few basil leaves between some of the citrus slices.a few basil leaves, drizzle of lemon juice, drizzle of lime juice, about ½ of a small jalapeño,
Notes
Calorie count is only an estimate.
Nutrition
Calories: 31kcal