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.
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 the lemon juice flavored with aromatic herbs.
Sharp Knife
Cutting Board
Keep in the refrigerator for up to 1 day.
Fish carpaccio is perfect as an appetizer or a light second course.
Italy, Veneto
