We all love carpaccio, don’t we? Delicious, traditional beef carpaccio is available in every single Italian restaurant and I am more than happy about this fact. The term carpaccio can also be used for any preparation made with thinly sliced raw meat, fish or vegetables. I have seen zillion combos of carpaccio over the years… octopus with tomato, zucchini with feta, beef with pomegranate… I guess the most important thing in creating your own version of carpaccio is to let your imagination run wild, and this is basically what cooking is all about.
Back to today’s recipe, last weekend was gorgeous and summery, so I prepared a lovely carpaccio of scallops for dinner, which I teamed up with some mango and a tangy lime dressing. It only took a few minutes to assemble the dish and the lime juice adds a tinge of crispy freshness to this fabulously simple starter.
Ingredients (Serving for 2):
- 8 scallops (sashimi quality)
- 1/2 mango (ripe)
- 2 limes
- Fresh dill
- Thinly slice the scallops, and arrange them nicely on a serving plate.
- For the marinade: squeeze the lime.
- Add an equal amount of olive oil to the juice.
- Season with salt and pepper. Stir with a fork.
- Cut the mango into dices. And add the diced mango into the marinade preparation.
- Add one tablespoon of finely chopped dill. Combine well.
- Coat the scallops with the marinade; make sure the mango dices are evenly spread.
- Finish by sprinkling a few sprigs of dill. The dish is best served cold!