Rainbow Citrus Carpaccio
Paper-thin wheels of mixed oranges fanned out like confetti—technique-driven, flavor-bright, and ready in minutes.
Ingredients: blood oranges (or any mix), Cara Cara oranges, extra-virgin olive oil (optional), flaky sea salt, fresh mint, navel oranges
Dificulity level: Easy
Yield & Timing
| Serves | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4 as a starter or brunch side | 15 min | — | 15 min |
Ingredient Line-Up
| Item | Amount | Notes |
|---|---|---|
| Mixed oranges* | 6 large | 2–3 varieties for color pop |
| Fresh mint leaves | 6–8 | torn or thin-sliced (“chiffonade”) |
| Flaky sea salt | pinch | Maldon or fleur de sel |
| Extra-virgin olive oil (optional) | 1–2 tsp | a light drizzle to finish |
Pro Tips
- Chill the fruit first – cold oranges slice cleaner and stay juicy.
- Use a razor-sharp knife – a dull blade will crush the segments.
- Serve same-day – citrus dries out as it sits; plate just before guests arrive.
Storage
Best enjoyed within a few hours of assembly; leftovers hold in the fridge (covered) for 1 day but lose some shine.
Sunny, zesty, and almost too pretty to eat—technique makes all the difference.
Method
- Trim the ends
Work one orange at a time. Slice ¼ inch off the top and bottom to create flat bases. - Supreme-style peeling
Stand the orange upright. With a sharp chef’s knife, follow the curve downward, removing peel and pith in broad strips. Rotate fruit and repeat until only naked flesh remains—no white pith. - Slice into “carpaccio” coins
Turn the peeled orange onto its side. Slice crosswise as thinly as you can—about ⅛ inch—keeping each round intact. Discard any seeds.
- Arrange like a color wheel
On a wide, flat platter, start at the edge and slightly overlap slices in concentric circles, alternating colors for a rainbow effect. Fill the center last. - Season & garnish
Sprinkle a pinch of flaky sea salt over the citrus. Tear mint leaves and scatter. For extra gloss and richness, finish with a light drizzle of olive oil (totally optional).