Stingray Carpaccio

Ingredients

• 200 g fresh salmon fillet (sashimi quality)
• 1 small daikon radish
• 1 lime
• 4 tbsp mayonnaise
• 2 tbsp fresh coriander, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 tbsp olive oil
• 1 tsp black sesame seeds
• salt and pepper to taste

Method

1. Slice the salmon into very thin pieces with a sharp knife.
2. Peel the daikon and cut into wide, thin ribbons using a mandoline or peeler.
3. Mix mayonnaise with juice of half a lime, some salt and pepper for a fresh sauce.
4. On each plate, lay a large, oval daikon slice as the ray’s body. Drape salmon slices on one side as wide wings.
5. Use a thin daikon ribbon as a long, narrow tail diagonally extending from the body, like a sting.
6. Dot the lime mayo over the plate and sprinkle with coriander, chives, and sesame seeds.
7. Drizzle with olive oil and extra lime juice.

Serving notes

• Serve on a large white plate so the stingray shape stands out.
• Garnish with extra fresh herbs around the tail for a fresh green touch.