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White fish carpaccio with Ponzu dressing

Ingredients for 4 portions

Per portion: 679 kJ / 162 kcal

  • 60 ml Kikkoman Ponzu Lemon
  • 30 ml olive oil
  • 250 g white fish (fresh sea bass or another type suitable for eating raw)
  • 50 g onion
  • 2 radish
  • 4 yellow cherry tomatoes

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.


Mix Kikkoman Ponzu Lemon and olive oil in a shaker. Then cut the fish in thin slices. Slice onion and rinse well with water.

Spread the slices of fish on a plate. Garnish with sliced onion, sliced radish and quartered cherry tomatoes and sprinkle with the dressing.

Tip: If you are not able to get fresh fish suitable for eating raw for carpaccio you can use cooked octopus sliced thinly instead.