Keep the summer vibes going with this pineapple and snapper carpaccio

Name: Pineapple and snapper carpaccio recipe
Yield: 4
Ingredients: 80ml lime juice; 80ml olive oil; 1 eschalot, finely chopped; 1/2 small pineapple, peeled, very thinly sliced; 300g skinless sashimi-grade snapper fillet, pin-boned, thinly sliced; Mint or baby mint leaves, to serve; Thinly sliced long green chilli, to serve; 50g walnut; 55g caster sugar

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by Lucy Nunes

Delicious Team

Dec 30, 2022

“You can use any leftover walnut praline to sprinkle over pancakes, porridge or ice cream.”

1/3 cup (80ml) lime juice
1/3 cup (80ml) extra virgin olive oil
1 eschalot, finely chopped
1/2 small pineapple, peeled, very thinly sliced
300g skinless sashimi-grade snapper fillet, pin-boned, thinly sliced
Mint or baby mint leaves, to serve
Thinly sliced long green chilli, to serve

Walnut praline

1/2 cup (50g) walnuts
1/4 cup (55g) caster sugar

Method

1.

For the walnut praline, preheat oven to 180°C. Place walnuts on a baking tray and roast for 10 minutes. Set aside until cool enough to handle, then roughly chop. Line baking tray with baking paper. Place sugar and 1 tbs water in a large frypan over medium-low heat. Stir until sugar dissolves. Increase heat to high and cook, without stirring, for 4-5 minutes until a caramel colour. Remove from the heat, add walnuts and stir to coat. Pour over prepared tray and set aside to cool. Finely chop.
2.

Combine lime juice and oil in a small bowl. Season. Sprinkle half the eschalot over a large serving plate and drizzle over 1 1/2 tbs dressing. Top with pineapple and snapper. Drizzle with remaining dressing. Sprinkle with mint, remaining eschalot, 2 tbs praline and chilli to serve.

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