Swordfish carpaccio is a tasty and refreshing dish, perfect for summer. Originating from Italian cuisine, this dish is characterized by the use of very thin slices of raw swordfish, seasoned with lemon juice, onion, capers, arugula, olive oil and white pepper. The freshness of the swordfish pairs perfectly with the acidity of the lemon and the crunchiness of the capers, creating an irresistible contrast of flavors. Swordfish carpaccio is ideal to serve as an appetizer or a light main course, for a sophisticated culinary experience with a pronounced taste.
Lay the fish on a platter and drizzle it with the lemon juice
Keep it in the refrigerator for about 2 hours
Thinly slice the onion
Wash and dry the arugula
Drain the fish from the lemon juice, cover it with the onion and the capers
Garnish the edges of the platter with the arugula and dress with a drizzle of oil and a sprinkle of pepper
Store in the refrigerator and consume within 24 hours
Ideal to serve as an appetizer or a light main course
Italy
| Energy (kcal) | 63.22 |
| Carbohydrates (g) | 2.24 |
| of which Sugars (g) | 2.24 |
| Fat (g) | 2.82 |
| of which Saturates (g) | 0.61 |
| Protein (g) | 6.8 |
| Fiber (g) | 1.09 |
| Sale (g) | 0.08 |
