Swordfish carpaccio is a flavorful and refined dish, perfect to serve as a gourmet appetizer for a festive lunch or an evening with special guests, or enjoy as a light main course paired with warm bread crostini and a portion of grilled vegetables.
Cut the swordfish into very thin slices, almost transparent, using a sharp knife.
Arrange the swordfish slices on a serving plate, avoiding overlapping.
Squeeze the lemons and pour the juice evenly over the swordfish.
Add a drizzle of extra virgin olive oil over the fish.
Season with a pinch of salt and black pepper to taste.
Sprinkle chopped fresh parsley over the carpaccio to decorate and flavor.
Let marinate in the refrigerator for about 10 minutes before serving.
Sharp knife
Citrus juicer
Italia, Toscana
| Energy (kcal) | 100.97 |
| Carbohydrates (g) | 0.86 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 7.04 |
| of which Saturates (g) | 1.19 |
| Protein (g) | 5.98 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.03 |
