📝 About This Recipe
Inspired by the sun-drenched coasts of Southern Italy, this Carpaccio di Pesce is a masterclass in elegant simplicity and ingredient purity. We utilize the freshest catch of the day, sliced into translucent ribbons and kissed by the vibrant acidity of Amalfi lemons and premium extra virgin olive oil. This dish is a delicate balance of oceanic sweetness and zesty brightness, making it the ultimate sophisticated starter for any summer gathering.
🥗 Ingredients
The Fish
- 12 ounces Sashimi-grade White Fish (Sea Bass, Snapper, or Branzino) (very fresh, skinless and deboned)
The Citrus Marinade
- 4 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Fresh Lemon Juice (from about 1 large lemon)
- 1 tablespoon Fresh Lime Juice (for a sharp, bright note)
- 1/2 teaspoon Fleur de Sel or Sea Salt Flakes (to taste)
- 1 teaspoon Pink Peppercorns (lightly crushed)
Aromatic Garnishes
- 1 handful Baby Arugula (for a peppery bite)
- 1 tablespoon Capers (drained and patted dry)
- 1 tablespoon Fresh Chives (finely snipped)
- 4-5 pieces Fresh Dill Sprigs (picked into small fronds)
- 2 pieces Radishes (shaved paper-thin)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 cup Microgreens (optional for plating aesthetics)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator at least 20 minutes before starting; a chilled plate keeps the raw fish at the perfect temperature.
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2
Wrap the fish tightly in plastic wrap and place it in the freezer for about 15-20 minutes. This firms up the flesh, making it significantly easier to achieve paper-thin slices.
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3
In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, and lime juice until emulsified. Set aside.
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4
Remove the fish from the freezer. Using a very sharp long-bladed knife (a yanagiba or a sharp chef's knife), cut the fish against the grain into 1/8-inch thick slices.
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5
If the slices are still a bit thick, place them between two sheets of parchment paper and gently flatten them with the side of your knife or a meat mallet.
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6
Arrange the fish slices on the chilled plates in a single layer, slightly overlapping them in a circular pattern.
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7
Lightly brush the fish with the citrus-oil emulsion using a pastry brush, ensuring every piece is coated but not swimming in liquid.
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8
Sprinkle the Fleur de Sel evenly over the fish to draw out its natural sweetness.
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9
Scatter the crushed pink peppercorns and the drained capers over the arranged fish.
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10
Place a few small tufts of baby arugula and the shaved radish slices in the center or scattered around for texture.
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11
Garnish with the finely snipped chives, dill fronds, and the fresh lemon zest.
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12
Finish with a final, very light drizzle of olive oil and serve immediately while perfectly chilled.
💡 Chef's Tips
Always source 'sashimi-grade' or 'sushi-grade' fish to ensure it is safe for raw consumption. If you don't have pink peppercorns, use freshly cracked white pepper for a milder, floral heat. Avoid marinating the fish for more than 5 minutes before serving, as the acid will 'cook' the fish and change its texture to ceviche. Ensure your knife is as sharp as possible; a dull knife will tear the delicate fibers of the fish rather than slicing cleanly. Use the best olive oil you have—since there is no cooking involved, the flavor of the oil is very prominent.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino, Gavi di Gavi, or a dry Riesling. Serve with thin slices of toasted ciabatta or sourdough crostini rubbed with a clove of garlic. Accompany with a side of chilled Mediterranean olives and marinated artichoke hearts. A glass of chilled Prosecco or Champagne provides a lovely effervescent contrast to the buttery fish. For a modern twist, add a few dots of yuzu kosho or a drop of truffle oil for an earthy depth.