The swordfish carpaccio with cucumbers is not an actual recipe, as it involves assembling various ingredients. It can be enjoyed as an appetizer even in individual portions or as a main course. It’s a simple, fresh dish with few ingredients: swordfish carpaccio, thinly sliced cucumbers with a mandoline, and some avocado pieces. All simply dressed with a vinaigrette, extra virgin olive oil, salt, and lemon. Do you like carpaccio? Try the salmon and raspberry or 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 Mandoline
- 1 Knife
- 1 Small bowl
Steps
Use a mandoline to finely slice the cucumbers.
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.
Tips
It keeps for up to 1 day in the fridge.
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