Marina’s ostrich carpaccio
4 - 8 servings
Prep: 2 hrs,
Cooking: 5 mins
Paper thin layers of succulent meat... delicious for light and breezy eating.
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Ingredients (8)
250 g | ostrich fillet |
45 ml | lemon juice |
2 cloves | garlic — cloves, finely chopped |
black pepper — freshly ground | |
10 ml | avocado oil |
12-16 | rocket — leaves |
10 ml | parmesan cheese — or pecorino cheese, grated |
4 | bread — sliced low GI |
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