Carpaccio: 5 versions of the perfect dish to enjoy this summer

In the summer we look for fresh options that are easy to prepare and do not require a lot of time in the kitchen. Provecho presents 5 versions of carpaccio, a cold starter or snack ideal to share on various occasions.

Loin Carpaccio

Ingredients

• 6 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1 tsp. Dijon mustard
• juice of 1 lemon
• 200 g frozen thin loin
• 2 tbsp. arugula leaves
• 2 tbsp. capers
• 200 g parmesan cheese, sliced
• salt and pepper

Preparation

Make a vinaigrette with the oil, vinegar, mustard and lemon juice. With a sharp knife, cut the loin into slices, as thin as possible, and arrange them neatly on the plates. Place some arugula leaves in the center of the plate and, around them, the meat slices; season with salt and freshly ground pepper. Pour the vinaigrette and decorate with the capers and cheese slices. Serve cold.

Shell carpaccio

Ingredients

• 5 lemons
• 8 tbsp. extra virgin olive oil
• 2 tbsp. lumpfish caviar or salmon roe
• 16 large fan shells, without coral
• 12 arugula leaves
• 1 tbsp. toasted pine nuts
• salt and pepper

Preparation

In a bowl, whisk together the lemon juice and olive oil, and season with salt and pepper. Add the caviar and reserve the dressing. Cut the shells into thin slices, season them with salt and pepper, and distribute them on laid plates. Drizzle the dressing on top and garnish with the arugula and pine nuts.

Eggplant carpaccio

Ingredients

• 4 small eggplants
• 4 tbsp. olive oil
• salt and pepper
• juice of 2 lemons
• 2 tbsp. chopped parsley
• 1/2 c. capers
• 150 g parmesan cheese

Preparation

Cut the eggplants into thin slices and then brown them in the olive oil. Drain on absorbent paper, cool and place on a tray. Season with salt and pepper, and drizzle with olive oil and lemon juice. Sprinkle with chopped parsley and freshly cut Parmesan cheese slices. Serve very cold.

Tuna Carpaccio

Ingredients

• 1 rocoto without veins or seeds, in pieces
• 2 heads of garlic
• 320 g tuna fillets
• 2 tsp. crushed cardamom
• 4 tsp. extra virgin olive oil
• 3 tsp. mix of peppercorns (green, red, white, black), toasted
• 1 tsp. crushed coriander seeds
• 2 tsp. celery, stem and leaf, finely chopped
• 4 tsp. finely chopped radish
• 4 tsp. pecan oil
• 4 lemon caps (top of the lemons)
• salt

Preparation

Parboil the rocoto and garlic separately for approximately half an hour. Peel the garlic and blend it with the rocoto until it forms a paste. Season with salt and reserve the aioli sauce.

Cut the tuna into slices, flatten them with the help of a kitchen hammer and place them on a cold plate. Season with salt, aioli sauce and cardamom. Add the olive oil, peppercorns, coriander seeds, celery and radish. Pour the pecan oil and lemon juice over it, and serve.

Octopus Carpaccio

Ingredients

• 100 g cooked octopus tentacles
• 5 tbsp. olive oil
• 3 1/2 tbsp. White vinegar
• 1/8 tsp. minced garlic
• 5 stalks of chopped chives
• 1 cooked and shelled corn
• 4 lettuce leaves
• salt

Preparation

On plastic wrap, place the octopus tentacles in a row. Roll up and place in the freezer overnight. Remove, discard the plastic wrap and cut the octopus roll into thin slices. Reserve.

In a bowl, mix the oil, vinegar, garlic and salt, and with the help of a hand mixer, beat for approximately one minute. Add the chives and mix.

Put the octopus slices on a plate, pour the sauce in a spiral shape and place the corn on top. Serve and decorate with lettuce.