How to Make Lapu-Lapu Carpaccio
Learn how to make a delicious Lapu-Lapu Carpaccio with Mango Cream Sauce! This Filipino take on a classic Italian dish is a must-try for seafood lovers.
Servings: 3 servings
Calories: 100kcal
Ingredients
- 1/2 kilo fresh lapu-lapu fillet
- chopped fresh dill leaves
- 4 Tbsp sugar
- salt and pepper to taste
Mango cream sauce ingredients:
- 1 pc ripe mango
- 1/2 Tbsp. lemon juice
- 1/2 cup mayonnaise
- salt and pepper to taste
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.
Notes
Here are some recipe notes for the Lapu-Lapu Carpaccio with Mango Cream Sauce:
- Use a very sharp knife to slice the lapu-lapu fillet as thinly as possible. This will ensure that the fish has the right texture and consistency for the carpaccio.
- For best results, chill the fish in the refrigerator for at least an hour before slicing. This will make it easier to slice the fish thinly and will also help to enhance its delicate flavor and texture.
- Be sure to use fresh ingredients for the mango cream sauce. Ripe mangoes and fresh lemon juice will yield the best results.
- If you prefer a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce to the mango cream sauce.
- You can also serve the Lapu-Lapu Carpaccio with other accompaniments, such as sliced avocado, chopped cilantro, or a drizzle of extra virgin olive oil.