Fish carpaccio is a traditional Italian dish, originating from the Veneto region. It is a preparation based on raw fish, sliced thinly and seasoned with lemon juice, olive oil, salt, pepper, and aromatic herbs. The fish most commonly used for carpaccio is tuna, but other varieties of fish such as salmon, swordfish, or branzino can also be used. Fish carpaccio is a fresh, light, and very tasty dish, ideal for summer.
The abuse of carpaccios in the menus of pretentious restaurants has created distrust towards this simple and pleasant dish
Thin slices of raw fish 'cooked' with lemon juice and seasoned with oil, salt, pepper, and aromatic herbs
To avoid using too much lemon, it is best to prepare the carpaccio in advance and let it marinate for a long time, turning it in lemon juice flavored with aromatic herbs
Sharp Knife
Cutting Board
Store in the refrigerator for a maximum of 1 day
Fish carpaccio is ideal as a starter or a light main course
Italy, Veneto
