Swordfish Carpaccio

Swordfish carpaccio is a light and refined dish, ideal as an appetizer. Here’s how to prepare it, with an Italian touch.

Ingredients

• 200g thin smoked swordfish
• 1 organic lemon
• Extra virgin olive oil
• Sea salt
• Freshly ground pepper
• Arugula (to taste)
• Salted capers (optional)
• Parmesan cheese shavings or grated Parmesan (optional to enrich)

Preparation

1. If you’re using capers, start by desalting them by rinsing under running water and then soaking them in fresh water for about 15 minutes. After draining, pat them dry with kitchen paper.
2. Arrange the smoked swordfish slices on a serving plate, creating a single, uniform layer.
3. Wash the lemon well and grate some of its zest over the swordfish, being careful not to reach the white part which is bitter.
4. Then cut the lemon in half and squeeze its juice, distributing it evenly over the fish.
5. Season with a pinch of sea salt and plenty of freshly ground black pepper.
6. Drizzle the carpaccio with a stream of good quality extra virgin olive oil.
7. Add the previously washed and dried arugula on top of the carpaccio to add crunch and freshness.
8. If desired, add the desalted capers and Parmesan cheese shavings or grated Parmesan for a bolder flavor and a more distinct Italian touch.
9. Let it rest in the refrigerator for about 10 minutes before serving so that the flavors can blend together.

Interesting Facts

Carpaccio is a dish born in Italy, more precisely in Venice, at the behest of Count Amato Carpaccio, from whom it takes its name. Its origin is associated with beef carpaccio, which is cut very thin and seasoned with various ingredients. Over time, the term “carpaccio” has also been extended to similar preparations involving thinly sliced fish or vegetables.