Serves 8
Ingredients
Carpaccio
200g scallop sashimi
200g langoustine sashimi
200g tuna sashimi
200g red snapper sashimi
200g mango
200g watermelon
200g cantaloupe melon
6g sea salt
10ml olive oil
Mango puree
300g mango
20g olive oil
Mixed vegetables
100g zucchini
100g fennel
50g red radish
100g green asparagus
20g mixed cress
3ml lemon juice
Method
Mango puree
Peel and cut the mango. Blend the mango and emulsify it with olive oil.
Carpaccio
Thinly slice the fruits and the seafood, place them in the order of red snapper, watermelon, langoustine, mango, tuna, cantaloupe melon and scallop.
Brush the carpaccio with olive oil and sprinkle with sea salt.
Slice the vegetables with a mandolin and then season with lemon juice and olive oil.
Place the mixed vegetables on top of the carpaccio and garnish with cress and mango puree.
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