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Red Snapper Carpaccio

This recipe is presented to you by Ludo Lefebvre.



For 6 people


  • 6 tablespoons olive oil
  • 3 tablespoons strained fresh lime juice
  • ½ teaspoon hot pepper sauce (such as Tabasco)
  • 12 ½-inch-thick slices French bread (each slice about 3x2 inches)
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless skinless red snapper fillets, cut crosswise into paper-thin slices
  • 3 baby red beets, blanched, peeled, finely diced
  • 3 baby golden beets, blanched, peeled, finely diced
  • 8 very small individual broccoli florets, blanched
  • 2 teaspoons fresh thyme leaves and flowers

To make the Dressing:

  • Whisk the oil, lime juice and hot pepper sauce in a small bowl to blend. Season the dressing to taste with fleur de sel and pepper.
  • Cover and refrigerate. Return to room temperature and re-whisk before using.

To make the Toast:

  • Preheat the oven to 400 degrees F.
  • Brush the bread slices with the oil; arrange the bread on a baking sheet. Sprinkle with fleur de sel and pepper.
  • Bake until the bread is toasted and beginning to color, about 8 minutes.

To make the carpaccio:

  • Meanwhile, place one 4-inch-diameter ring mold with ¾-inch high sides in the center of each of 4 plates.
  • Layer the sliced fish inside the molds, brushing each layer of the fish with the dressing. Top with the beets and broccoli.
  • Surround the ring molds with the thyme.
  • Carefully remove the ring molds.
  • Serve the carpaccio with the toast.


Recipe by Ludo Lefebvre ©2016