Ingredients
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300 gr Swordfish
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3 Lemons
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Extra Virgin Olive Oil
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Salt and Pepper
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Parsley
Directions
As Sicily is surrounded by the sea, we are lucky to enjoy a great quality of raw materials in the catch. The swordfish carpaccio in its simplicity is a fantastic and delicious seafood appetizer typical of Sicily, but which is obviously closely related to the quality of the raw material, being raw fish. These delicious fillets flavored with pepper and oil to be served with bread are very easy to prepare, even if it is necessary to move in time to allow the fish to marinate correctly.
As it is raw fish, it is necessary to pay much attention to its freshness and to the correct methods of treatment in order to eliminate possible bacteria. Generally it is sufficient to keep fish at a temperature of -18° C for at least 96 hours, however it is good to follow your local laws in terms of treatment of raw fish!
Steps
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1
Done
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Get some fresh swordfish. You can ask your fishmonger to cut it into very thin slices, about 2 mm thick, or if you have a slicer you can do it yourself! Be always careful and make sure that the fish is extremely fresh and it has been correctly treated for raw eating. |
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2
Done
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Carefully arrange the slices on a very large plate covering all the spaces and carefully avoiding overlapping the swordfish slices. The slices must be completely covered by the lemon juice, which will be used to marinate and "cook" the swordfish. Squeeze and filter the juice from the lemons and sprinkle it over the carpaccio and place it in the refrigerator for at least 5 hours. |
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3
Done
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When it is time to serve the carpaccio, remove the marinade and place the slices on a serving dish, drizzle with raw oil and serve with a fresh seasonal salad! |
