Albacore Carpaccio

Recipe courtesy of Estate Culinary Team

Serves 4-6


1 lbs Albacore, frozen

6 ea Strawberries, thinly sliced

1 Jalapeño, very thinly sliced

Juice of Meyer Lemon

2 Tbl Extra Virgin Olive Oil

Salt and ground Pink Peppercorns

Chervil Sprigs, edible flowers

Rice Crackers for serving


  1. Place the jalapeño slices in a bowl and mix in Meyer lemon juice. Sprinkle with salt and let rest for 20 minutes.
  2. Thaw Albacore for 30 minutes, then slice as thinly as possible and arrange on a serving platter.
  3. Season well with salt and ground pink peppercorns.
  4. Decoratively arrange the strawberries and quick pickled jalapeno over the albacore, drizzle the pickling juice and olive oil on top.
  5. Decorate with chervil sprigs and flowers and serve with rice crackers on the side.

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Wine Pairing: Dollarhide Estate Vineyard Malbec

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