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[title] => Carpaccio de bonito del norte y de melocotón con marinado de lima
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[value] => Una rodaja gordita de bonito del norte limpia de piel y espinas
4 cucharadas de aceite de oliva virgen extra
4 cucharadas de salsa de soja
El zumo de 2 limas
Sal en escamas
Rabanitos
Pepino
Cebolleta
Flores comestibles
Sésamo tostado
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- Cortar el bonito en lonchas finas y colocar sobre el plato en el que lo vayamos a servir.
- Mezclar el aceite con la salsa de soja y el zumo de lima en un vaso.
- Añadir los rabanitos, el pepino y la cebolleta cortados en rodajas muy muy finas.
- Echar la vinagreta por encima del bonito y las verduras.
- Dejar reposar 30 min. en el frigorífico. A la hora de servir, añadir las flores comestibles, la sal en escamas y el sésamo.
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