Ahi Carpaccio with Pickled Garlic

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AHI CARPACCIO WITH PICKLED GARLIC

Recipe by Executive Chef Ron Miller of Hukilau Lanai, Kapa'a Kaua'i.
Photography courtesy of Krissi Miller.
Course: Appetizer
Author: Ron Miller

Equipment

  • Knife
  • Saucepan

Ingredients

  • 4 oz. Raw Peeled Local Garlic (Little End Removed)
  • ¼ Cup Fresh Lemon Juice
  • ¼ Cup Water
  • 1 tsp. Rice Vinegar
  • 1 tsp. White Soy Sauce
  • 1 Pinch Salt

Instructions

  • Peel garlic and remove the hard little end piece.
  • Thinly slice (or chop) the garlic, but not too small.
  • Place all ingredients in a saucepan and cook over very low heat for about 35 to 40 minutes. Most of the liquid will evaporate. The garlic will soften and mellow. 
  • Cool and use wherever you want a little garlic lemon kick.
  • Thinly slice fresh Ahi and arrange on a chilled plate. 
  • Add pickled garlic, salt & pepper taste.
  • Feel free to add small amounts of homemade mustard, capers, or arugula. Be creative.

Notes

We like to showcase the pickled garlic on fresh fish.