Ahi Carpaccio with Citrus Vinaigrette & Fresh Herbs

Ahi Carpaccio with Citrus Vinaigrette & Fresh Herbs
15 min
4 Servings


6 oz
ahi (cut into 2 oz. portions)
orange (zest and juice)
lemon (zest and juice)
1 clove
garlic (minced)
1 pieces
ginger (small, minced)
1 bunch
green onion (sliced)
1 tsp
soy sauce
1/4 cup
canola oil
1 tsp
1 tsp
Dijon mustard
1/2 cup
Italian parsley
1/2 cup
1/2 cup
baby arugula
1/2 cup
Thai basil
1 Tbsp
Hawaiian salt
Prep Time:
7 min
Cooking Time:
8 min
Total Time:
15 min


Place the ahi between two sheets of plastic wrap or inside of a zip-top bag lined with oil. Gently pound until flattened. Remove plastic and put onto plates; keep cold.

To make the vinaigrette, in a small bowl combine the orange juice and zest, lemon juice and zest, garlic, ginger, green onion, soy sauce, canola oil, honey, Dijon mustard and salt and pepper to taste.

Spoon vinaigrette over ahi. Top with parsley, cilantro, arugula and basil; sprinkle with Hawaiian salt and serve.