The swordfish carpaccio with cucumbers is not a real recipe, as it is about assembling different ingredients. Enjoy it both as an appetizer, even in single servings, or as a main course. It’s a simple, fresh dish with few ingredients: swordfish carpaccio, thinly sliced cucumbers using a mandolin, and some pieces of avocado. Everything simply dressed with a citronette, extra virgin olive oil, salt, and lemon. Do you like carpaccios? Try the salmon and raspberry one or the zucchini one for a vegetarian dish.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz swordfish (carpaccio)
- 2 cucumbers
- 1 lemon
- 1 avocado
- 2 tbsps extra virgin olive oil
- salt
- pepper
- chopped pistachios
Tools
- 1 Mandolin
- 1 Knife
- 1 Small bowl
Steps
Thinly slice the cucumbers with the mandolin
Arrange the slices of swordfish and cucumber on each plate
Prepare a dressing of oil and lemon juice.
Pour the dressing over the fish.
Grate the lemon zest and sprinkle with freshly ground pepper and chopped pistachios.
Serve fresh, but not cold.
WARNING: please refer to the Italian Celiac Association handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
It keeps for up to 1 day in the refrigerator.
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