The salmon, tuna, and swordfish carpaccio is a raw fish appetizer, super quick and very easy to prepare. For the recipe, I used pre-sliced fish carpaccio (salmon, tuna, and swordfish) that you can find in the fish department, or you can ask your trusted fishmonger to slice thin pieces for you. Simply seasoned with extra virgin olive oil, lemon juice, salt, white pepper, dill, and a few pink peppercorns. You can also serve it as a second fish course. Ideal to enjoy any time of the year.
- Cost: Economical
- Portions: 1 Person
- Cooking methods: No cooking
- Cuisine: Fish
- Seasonality: All seasons
Ingredients
- 1.06 oz salmon (carpaccio)
- 1.06 oz tuna (carpaccio)
- 1.06 oz swordfish (carpaccio)
- 1 lemon
- A few berries pink peppercorns
- to taste dill
- to taste extra virgin olive oil
- to taste fine salt
- to taste white pepper
Tools
- Food scale
- Plate
- Teaspoon
- Knife
- Cutting board
- Lemon squeezer
Steps
To prepare the salmon, tuna, and swordfish carpaccio…
Take a flat or serving plate, lay the pre-sliced salmon, tuna, and swordfish carpaccio on it.
Season them with extra virgin olive oil, lemon juice, fine salt, dill over the salmon slices, white pepper over the tuna slices, and a few pink peppercorns over the swordfish slices.
Garnish with a slice of lemon or lemon slices cut into triangles. Serve the dish cold or at room temperature.
You might need
Note
Before consuming raw fish, I recommend freezing it for 96 hours at 0°F (read here).
Storage
Once you have thawed the fish, if you don’t consume it immediately, store it without seasoning in an airtight container in the fridge for 24 hours.
