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Arctic Char Carpaccio with Beets and Citrus

Similar to ceviche, carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to "cook" it (i.e., firm up the flesh as heat would) in minutes. If you can't find arctic char, fluke, sea bass, and snapper are worthy swap-ins.


  • 12 ounces skin-on Arctic char fillet

  • 5 ounces red beets (2 small), scrubbed and halved

  • 2 Cara Cara oranges

  • 1 teaspoon yuzu juice

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • Pinch of sugar

  • 3 tablespoons fresh tarragon leaves, sliced if large

  • Flaky sea salt, such as Jacobsen, for serving


  1. Pat fish dry and freeze, uncovered, until very firm but not frozen solid, about 45 minutes.

  2. Place beets in a medium saucepan fitted with a steamer basket set over simmering water. Cover and cook until easily pierced with the tip of a knife, about 20 minutes. Remove and let standuntil cool enough to handle. Rub skins with a paper towel to remove, then thinly slice beetsinto half-moons. Refrigerate until cool, about 15 minutes.

  3. Trim ends of oranges flat; set a flat side on a cutting board. Slice off peel and pith in sections, following shape of sphere. Set fruit on its side. Cut toward center, along a membrane; slice along adjacent membrane to release supreme. Transfer to a bowl; repeat until all supremes are removed. Squeeze membranes over another bowl to release juices.

  4. Whisk together yuzu juice, 2 tablespoons orange juice, and oil; season with kosher salt, pepper,and sugar. Very thinly slice fish on a 45-degree angle, cutting away from skin. Arrange on a platter with beets and citrus supremes in an overlapping single layer. Drizzle evenly with yuzu dressing, sprinkle with tarragon and flaky salt, and serve immediately.

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