Fish delicacies from the Indian Ocean are distinguished not only by their often more delicate flavor than Mediterranean and so-called "blue fish," but also by their freshness because they often arrive directly from the fishermen's boats to the fishmonger's counter, in the fishermen's cooperatives themselves, if not even in the hands of those on the beach who are ready to trade the fish still dripping with salt and just gutted to preserve its genuineness, after rinsing the belly with the same seawater.
This is the case, for example, in the case of kingfish, which, as its name implies, is the king of fish that are caught off the Kenyan coast.
So, apart from the simplicity and taste of eating them grilled, one of the best ways to savor their delicate and tender flesh is carpaccio. Best, clearly, if it is treated with a blast chiller or otherwise left in the freezer at least 36 hours.
So here is a delicious all-Kenyan appetizer, with a touch from the chef at malindikenya.net, to prepare with kingfish.

INGREDIENTS PER SERVING
200 gg fresh kingfish
Half a ripe mango
A bunch of arugula
One white spring onion
Two teaspoons of mayonnaise
Half a teaspoon of ginger powder
Enough pepper and extra virgin olive oil

PREPARATION
Cut the kinfish fillet into thin slices and arrange on a plate, sprinkling with pepper and drizzling with a few drops of extra virgin olive oil (the only imported product).
Add the arugula, either leafy or finely chopped if desired, arrange the mango cubes and a small handful of finely chopped spring onion on top. Garnish the sides with mayonnaise, previously mixed with ginger.

Nothing else but enjoy this simple seafood freshness, with an exotic and...Italian twist.