Introduction:
Fish Carpaccio is a light and elegant Italian appetizer featuring raw, thinly sliced fish marinated in lemon juice and olive oil, then topped with herbs and garnishes. Common choices include sea bass, branzino, tuna, or salmon.
Ingredients (Serves 2):
- Fresh raw fish (Sea bass, Branzino, Tuna, or Salmon): 200g (very thinly sliced, boneless and skinless)
- Lemon juice: 2 tbsp
- Extra virgin olive oil: 2 tbsp
- Salt: to taste
- Crushed black pepper: ½ tsp
- Capers (optional): 1 tbsp
- Arugula or rocket leaves: a handful
- Parmesan cheese (shaved): a few slices (optional)
- Lemon zest: a pinch
- Fresh parsley or dill: a few leaves for garnish
Instructions:
- Prepare the Fish:
- Slice the fish as thin as possible (similar to sashimi). You can slightly freeze the fish for 20 minutes to make slicing easier.
- Marinate:
- Arrange fish slices on a serving plate. Drizzle lemon juice and olive oil evenly. Sprinkle salt, crushed black pepper, capers, lemon zest, and fresh herbs over the top.
- Serve:
- Garnish with rocket leaves and parmesan shavings.
- Serve immediately, or let it marinate for 5–10 minutes before serving for deeper flavor.
Tips:
- Use only sashimi-grade fish since it’s served raw.
- Serving on a chilled plate enhances the freshness.