'Ahi Carpaccio Tahitian Style
Serves 6 as appetizer, 3 or 4 as entrée
I learned how to make this dish from my old friend and classmate, Timmi Blanchard, who now runs a restaurant, Snack Bébe, in Tahiti.
European carpaccios are usually thin slices of raw beef or veal, drizzled with oil. Here, I use our wonderful local 'ahi. Capers and Kalamata olives give a European touch, while a last-minute garnish of fresh lime juice adds tanginess. Use Tahitian limes if you can get them. Otherwise, use Calamanis or another variety of thin-skinned lime.
- 2 pounds sashimi-grade 'ahi, sliced very thin
- Salt and white pepper to taste
- 2 medium-size Roma tomatoes, trimmed and cut into 1/4-inch dice
- 1/4 cup red bell pepper, trimmed, seeded, and minced
- 1/4 cup yellow bell pepper, trimmed, seeded, and minced
- 1/4 cup red onion, peeled and minced
- 3 tablespoons capers
- 12 Kalamata olives, sliced
- 1/3 cup lime juice (about 3 limes)
- 1/2 cup olive oil
PREPARATION: Arrange the 'ahi flat on a serving platter. Sprinkle salt and pepper over the 'ahi. Sprinkle the diced and minced vegetables, capers, and olives over the fish. Chill, covered, for about 30 minutes.
When you are ready to serve the carpaccio, bring the platter out of the refrigerator. Sprinkle the lime juice over the fish and drizzle it with the olive oil.