Charred Citrus Carpaccio with Chili Oil, Mint & Toasted Coconut
✨ Sweet, tangy, smoky, spicy — an unexpected citrus explosion of flavor and texture
Servings 2
Ingredients
- Citrus Base:
- 1 orange blood orange if available
- 1 grapefruit
- 1 lime
- 1 lemon
- Zest of ½ lime and ½ orange
- Dressing:
- 1 Tbsp olive oil or cold-pressed sesame oil
- ½ tsp chili flakes or Aleppo pepper
- ½ tsp fennel seeds lightly toasted
- 1 tsp maple syrup or palm sugar syrup
- 1 tsp lime juice
- A few drops of rosewater or orange blossom water optional, exotic touch
- Pinch of sea salt
- Garnishes:
- 1 Tbsp toasted coconut flakes
- 1 Tbsp pistachios or cashews crushed
- Fresh mint leaves or Thai basil
- Microgreens or edible flowers optional
- Crushed pink peppercorns optional for visual pop
Instructions
- Prep the Citrus:
- Peel citrus fruits with a sharp knife, removing all pith.
- Slice crosswise into thin wheels or half-moons.
- Optional: Lightly char citrus slices with a torch or on a hot dry pan for 30 seconds on one side — enhances flavor with smokiness.
- Make the Dressing:
- Warm the oil gently in a pan with chili flakes and fennel seeds — let it infuse for 1–2 minutes.
- Remove from heat and stir in syrup, lime juice, rose/orange blossom water, and a pinch of salt.
- Assemble the Carpaccio:
- Layer citrus slices artfully on a chilled plate. Alternate colors and sizes for a mosaic effect.
- Drizzle with warm chili-fennel dressing.
- Sprinkle with coconut flakes, nuts, zest, and mint.
- Garnish with edible flowers or microgreens if using.
Notes
🌺 Chef’s Notes & Variations
Serve with:
- Make it a main: Serve over whipped tahini or labneh for a creamy base.
- Add protein: Top with grilled shrimp or smoked tofu for a full lunch.
- Add a floral twist: Steep saffron threads in lime juice before adding to dressing.
- Serve chilled or warm: Depending on mood and season.
Serve with:
- Chilled jasmine tea
- Sparkling sake
- Coconut sticky rice or saffron couscous on the side