Carpaccio Di Pesce Recipe
Swordfish, ahi tuna, and wild salmon with lemon dressing, capers, and shaved parmesan cheese.
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Ingredients
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Fish
Dressing & Seasoning
Garnish & Finish
Method
Fish
- 1
Freeze briefly (safety)
If your fish was not previously frozen for raw consumption safety, place vacuum-sealed fillets in the freezer for at least 48 hours (or follow local guidelines) before slicing. Thaw in refrigerator for 12–24 hours before use.
- 2
Slice fish
Using a very sharp, long-bladed knife, slice the swordfish, ahi tuna, and salmon into paper-thin slices (about 1–2 mm thick). Keep the slices cold by working on a chilled board and transferring slices to a tray over ice if not plating immediately.
- 3
Arrange on plates
On four chilled plates, fan or overlap the slices of fish in three small clusters (one of each fish) or mix them in a single circular carpaccio — about 50 g of fish per serving per type totaling ~150 g per serving. Leave a small center space for dressing and garnish.
Dressing & Seasoning
- 4
Make the lemon dressing
In a small bowl, whisk together the extra-virgin olive oil (6 tbs) and fresh lemon juice (3 tbs) until emulsified. Stir in the fine sea salt (1 tsp), freshly ground black pepper (1/2 tsp), and optional lemon zest (1 tsp). Taste and adjust acidity or salt as needed.
- 5
Add capers and parsley
Fold the rinsed, drained capers (2 tbsp) and chopped flat-leaf parsley (2 tbsp) into the dressing. Let rest for 5 minutes to allow flavors to marry.
- 6
Dress the fish
Just before serving, spoon or lightly drizzle about 1–1.5 tablespoons of the dressing over each plated portion of fish, ensuring even coverage but not pooling. Reserve any remaining dressing to pass at the table.
Garnish & Finish
- 7
Add cheese and greens
Scatter shaved Parmesan over each portion (about 7–8 g per serving). If using microgreens or baby arugula, place a small nest (about 7–8 g) in the center or alongside the fish.
- 8
Finish seasoning
Sprinkle a light pinch of flaky sea salt (approx. 1/8 tsp per plate) and a crack of freshly ground black pepper to taste over each plate.
- 9
Serve immediately
Serve the carpaccio immediately while chilled. Provide lemon wedges and extra dressing on the side if desired. Consume within 2 hours of plating for best texture and safety.