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Recipe by
Fish carpaccio is a traditional Italian dish, originating from the Veneto region. It is a preparation made with raw fish, sliced thinly and seasoned with lemon juice, olive oil, salt, pepper, and aromatic herbs. The fish most commonly used for carpaccio is tuna, but other varieties such as salmon, swordfish, or sea bass can also be used. Fish carpaccio is a fresh, light, and very tasty dish, ideal for summer.
Step 1 of 2: Very thin slices of raw fish "cooked" with lemon juice and seasoned with oil, salt, pepper, and aromatic herbs
Step 2 of 2: To avoid using too much lemon, it is best to prepare the carpaccio in advance and let it marinate for a long time, turning it in the lemon juice scented with aromatic herbs
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In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Fish
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
