Delicate yet bold, this bright winter citrus carpaccio is made with peppery flavored organic EVOO, harvested early in the mountains of Spain. Serve it with a glass of rosé wine.
Delicate yet bold, this bright winter citrus carpaccio is made with peppery flavored organic EVOO, harvested early in the mountains of Spain. Serve it with a glass of rosé wine.
Ingredients
- 1 to 2 Thai chilies (or jalapenos) minced (depending on heat preference)
- 1 tablespoon shallots, thinly sliced into rounds
- 3 tablespoons rosé wine
- 4 teaspoons blood orange juice
- 2 teaspoons lime juice
- 2 blood oranges, segmented
-
La Tourangelle Organic Extra Virgin Olive Oil
- Pinch of sea salt
- Mint, basil, cilantro for garnish
Directions
- 1. Combine, the first 5 ingredients, mix well. Add the orange segments and let marinate a few minutes.
- 2. Drizzle with olive oil, top with sea salt and serve with a few sprigs of each of the fresh herbs as garnish.