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Crayfish carpaccio with ponzu vinaigrette

Use only the freshest crayfish for this preparation. Cook the crayfish tails preferably in court bouillon. 

Makes 650g.  

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Allergens and dietary requirements

  • Crustaceans
  • Fish
  • Gluten
  • Soy
  • Pescetarian

Ingredients

as needed
crayfish tails
as needed
coriander
1
grapefruit
1
blood orange
200
g
ponzu
70
g
apple juice
20
g
sushi vinegar
20
g
ginger syrup
1
g
xanthan gum
Maldon salt
lime

Scale recipe

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