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Swordfish carpaccio is a tasty and refreshing dish, perfect for summer. Originating from Italian cuisine, this dish is characterized by the use of very thin slices of raw swordfish, seasoned with lemon juice, onion, capers, arugula salad, olive oil, and white pepper. The freshness of the swordfish pairs perfectly with the acidity of the lemon and the crunchiness of the capers, creating an irresistible contrast of flavors. Swordfish carpaccio is ideal to serve as an appetizer or a light main course, for a sophisticated culinary experience with a bold taste.
Arrange the fish on a tray and drizzle it with the juice of the lemons
Keep it in the fridge for about 2 hours
Slice the onion very thinly
Wash and dry the arugula
Drain the fish from the lemon juice and cover it with the onion and capers
Garnish the edges of the tray with the arugula and season with a drizzle of oil and a sprinkling of pepper
Store in the refrigerator and consume within 24 hours
Ideal to serve as an appetizer or a light main course
Italia
| Energy (kcal) | 112.16 |
| Carbohydrates (g) | 1.27 |
| of which sugars (g) | 1.07 |
| Fat (g) | 5.21 |
| of which saturates (g) | 1.22 |
| Protein (g) | 15.16 |
| Fibre (g) | 0.25 |
| Salt (g) | 0.19 |
