I was asked to make something with the Japanese flounder we had on hand.You can also make this using other white fish, octopus or scallops in the same way!Kentaro (Japanese TV chef) also said it's delicious if you add sesame oil to the seasonings. Recipe by Nanachan

Add some simple extra steps to your regular sashimi for this elegant dish!

I came up with this to rid of the fishy smell of bonito, as my husband hates it.There are no hints because this is so easy.You could use myoga or cilantro to garnish. For 2 servings. Recipe by JlovesS

Octopus carpaccio is a light and elegant dish made from thinly sliced cooked octopus, usually served cold and dressed simply. The most common way to make it is often with olive oil, lemon juice, herbs, and sometimes capers, and sea salt.I found a quicker way to make it by using Trader Joe's Olive Tapenade. It has a bold, briny, and savory flavor with a pleasantly chunky texture. Creating an octopus carpaccio with this is quick and easy! It is a bit salty, which is why I love eating it with toast or some kind of plain cracker!#octopus #carpaccio #easyappetizer #coldappetizer #appetizeridea

I made this dish spring-themed, but I still think nothing beats soy sauce and wasabi for sashimi.It's better to shake all the ingredients in Step 2 using a small bottle. After desalting the sakura, adjust the flavor depending on the saltiness of the blossoms. Recipe by Shinsan

We are sharing our most delicious beef specialty, Farm Made Home Cured Carpaccio. You can make this in your fridge at home! We make this once a year.The meat is sliced thin and eaten raw on crackers with slivers of Parmegana cheese, or mixed with olives, tomatoes and onions in salads, or eaten for dinner in 1/2” slices, sauteed in olive oil. To slice this meat paperthin, press your flat knife into the center of the meat and move knife back and forth till it starts cutting, see the half slices below below the round slices on the picture below.

This is an all-purpose sauce. Recipe by HRK_MR

The kitchen is my therapy, I usually do not use the recipe, I just improvise and it is in my opinion one of the most beautiful things in the kitchen everyone can take it in his own direction in his favorite flavors. I prepared in honor of my father-in-law's birthday an invested fish meal this was a sharing first course

I wanted to eat a simple and posh carpaccio with shrimp. The tartness of the lemon makes the sauce refreshing, and it will certainly please your guests.From the top, it looks like a flower in bloom and it's elegant. You don't need to soak the onion in water. You could add other diced vegetables and make this into a delicious salad. Recipe by LazyHata

I loved the chilled pasta with genovese sauce I had at a restaurant a few years ago and started making the same dish at home.This recipe is for its sauce only.This sauce is perfect for chilled pasta as well.Adjust the amount of the genovese sauce to your preference. Personally, I like to drizzle the salad with a little bit of olive oil. Recipe by John Lee Cooker

I got a bunch of scallops, so here's a way that our family usually eats it. It's easier than it looks, and it really pleases guests when served as an appetizer.The scallops will become sweeter by searing, but I think a very quick sear is plenty. Please use vegetables of your choice. Recipe by Rimuyuramanma

I bought some delicious scallops so I made this recipe.You can enjoy both scorched and raw scallops.Please make this with large, delicious, fresh sashimi-grade scallops. Recipe by midolina