This lapu-lapu carpaccio is our own version of the famous Italian carpaccio made from thinly sliced raw meat or fish and served as an appetizer. It is also very similar to the popular Japanese sashimi made from sliced raw fish or meat. This lapu-lapu carpaccio also comes with mango cream sauce. Just in case lapu-lapu is not available, you can substitute it with other white flesh fish like talakitok, tanigue or labahita.
To make lapu-lapu carpaccio; Slice the lapu-lapu fillet slanted for about 1/8 inch thick. Arrange fillet of lapu-lapu in a food pan then sprinkle with sugar, salt and pepper. Cover whole fillet with chopped dill leaves. To make mango cream sauce; Blend all ingredients in an osterizer until smooth. Pour over Lapu-lapu Carpaccio.
How to Make Lapu-Lapu Carpaccio
Ingredients
- 1/2 kilo lapu-lapu fillet
- chopped fresh dill leaves
- 4 Tbsp sugar
- salt and pepper to taste
Mango cream sauce ingredients:
- ripe mango
- lemon juice
- mayonnaise
- salt and pepper
Instructions
How to make Lapu-Lapu Carpaccio
- Slice the lapu-lapu fillet slanted for about 1/8 inch thick.
- Arrange fillet of lapu-lapu in a food pan then sprinkle with sugar, salt and pepper.
- Cover whole fillet with chopped dill leaves.
How to make mango cream sauce:
- Blend all ingredients in an osterizer until smooth.
- Pour over Lapu-lapu Carpaccio.
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