Fish carpaccio is a traditional Italian dish originating from the Veneto region. It consists of raw fish, sliced thinly and seasoned with lemon juice, olive oil, salt, pepper, and aromatic herbs. The most commonly used fish for carpaccio is tuna, but other varieties such as salmon, swordfish, or sea bass can also be used. Fish carpaccio is a fresh, light, and very tasty dish, ideal for summer.
The overuse of carpaccios in pretentious restaurant menus has created distrust towards this simple and pleasant dish
Very 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 advisable to prepare the carpaccio in advance and let it marinate for a long time, turning it in the lemon juice scented with aromatic herbs
Sharp knife
Cutting board
Store in the refrigerator for up to 1 day
Fish carpaccio is ideal as an appetizer or a light main course
Italia, Veneto
