Fish carpaccio is a traditional Italian dish, originating from the Veneto region. It consists of raw fish, cut into thin slices and dressed with lemon juice, olive oil, salt, pepper and aromatic herbs. The fish most commonly used 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 carpaccio on the menus of pretentious restaurants has created mistrust toward 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 best to prepare the carpaccio ahead of time and let it marinate for a long time, turning it in the lemon juice infused 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
