Halibut Carpaccio with Ponzu Dressing

Halibut Carpaccio with Ponzu Dressing

Raw fresh halibut sliced wafer thin and serve with a delicate Ponzu dressing, radishes and tomatoes. Enjoy as a starter course or light lunch.

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  • Serves2
  • Preparation Time15 mins

Nutrition per serving

  • Energy345 Kcals


  • 250 g fresh, skinless halibut fillet (ensure it is super fresh for eating raw)
  • 1 small red onion
  • 2-3 radishes
  • 40 g rocket leaves
  • 4-5 yellow or red cherry tomatoes
  • 6 tbsp. Kikkoman Ponzu Soy Sauce
  • 3 tbsp. olive oil


Dab the halibut dry, peel the onions and cut both into very thin strips. Rinse the onion under running water and drain. Trim the radishes and rocket. Cut the radishes into thin slices. Wash the tomatoes and cut each into eight pieces.

Stir together the Ponzu Sauce and oil. Arrange the rocket on plates, top with halibut slices, onions, radishes and tomatoes, drizzle with Ponzu Dressing and add a chervil garnish if you like.

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