This fish carpaccio recipe is a fresh, elegant appetizer made with thinly sliced raw fish and a sweet, tangy, slightly spicy dressing. Rice wine vinegar, mirin, lime, and chili oil bring out the delicate flavor of the fish, while fresh herbs and chilies add color and freshness. It’s simple to prepare and perfect for serving as a light starter.
The first time I tried fish carpaccio was at a little Italian restaurant by the sea. I remember how simple it looked—thin slices of fresh fish with herbs, olive oil, and a squeeze of lemon. But that first bite was so good! Light, delicate, and full of flavor.
I’ve been making my own versions ever since. This one has a slightly Asian-inspired dressing that’s sweet, tangy, and a little spicy. It’s one of my favorite ways to serve fresh fish as an appetizer.
Why is this the best recipe?
- Freshness: The use of fresh fish ensures a vibrant and flavorful dish.
- Balance of flavors: The dressing combines sweet mirin, tangy rice wine vinegar, and spicy chili oil, creating a well-balanced and complex flavor profile.
- Texture: The thinly sliced fish provides a delicate and melt-in-your-mouth texture.
- Visual appeal: The colorful ingredients and dish arrangement make it visually stunning and appetizing.
Ingredients and substitutes
- Fresh fish fillets – Sea bass has a delicate flavor and flaky texture, snapper has a sweet, mild taste and a firm texture, and swordfish has a meaty texture and a mild, slightly sweet flavor that can be delicious in carpaccio. But you can also use fresh, sushi-grade fish such as tuna or salmon.
- Rice wine vinegar – Adds acidity and flavor to the dressing. You can also use white wine vinegar or apple cider vinegar as alternatives.
- Mirin – Adds sweetness and depth of flavor to the dressing. You can also use a sugar-water mixture as a substitute for mirin.
- Squeezed tomato juice – Adds a fresh tomato flavor to the dressing. You can also omit it or use canned or bottled tomato juice as a substitute.
- Red and green chilies – Add heat and color to the dish. Use any hot chili pepper, or omit if you prefer a milder flavor.
- Lime zest – Adds a citrusy aroma and flavor to the dressing. You can also substitute lemon zest for lime zest.
- Chopped cilantro – Adds a fresh, herbaceous flavor to the dressing. You can also use parsley or basil as alternatives to cilantro.
- Chili oil – Adds heat and flavor to the dressing. You can also use hot sauce or red pepper flakes as a substitute for chili oil.
Step-by-step: Fish Carpaccio
- Use a sharp knife to slice the fish against the grain into thin slices. Place them between two pieces of parchment paper and press gently on them with a rolling pin to make them thinner. Then, flip the parchment over and arrange the thinly sliced fish on a serving plate. (see video)
Pro tip – Carpaccio fish is made with paper-thin slices of fish. This method is a great way to achieve these thin slices. - Drizzle the dressing ingredients over the fish, starting with the rice wine vinegar and mirin. Then, squeeze the tomato juice, lime zest, chili oil, salt, and pepper.
- Garnish with chopped shallots, sliced chilies, and chopped cilantro. Allow the flavors to meld for a few minutes before serving.
Fish Carpaccio Recipe
Ingredients
- 500 g (1 lb) Fresh fish fillets – sea bass, sea bream, grouper thinly sliced
- 2 – 4 tbsp Rice wine vinegar
- 4 tbsp (60 ml) Mirin
- 3 -4 Cherry tomatoes squeezed
- 1 Lime zest
- 1 – 2 tsp Chili oil to taste
- ¼ tsp Salt to taste
- ½ tsp Black pepper powder
- 1 – 2 med Red and green chilies sliced
- 1 – 2 Shallots sliced
- 2 tbsp Chopped cilantro
Instructions
- Use a sharp knife to slice the fish against the grain into thin slices. Place them between two pieces of parchment paper and press gently on them with a rolling pin to make them thinner. Flip the parchment over and arrange the thinly sliced fish on a serving plate. (see video)500 g Fresh fish fillets – sea bass, sea bream, grouper
- Drizzle the dressing ingredients over the fish, starting with the rice wine vinegar and mirin. Then, squeeze the tomato juice, lime zest, chili oil, salt, and pepper.2 – 4 tbsp Rice wine vinegar, 4 tbsp Mirin, 3 -4 Cherry tomatoes, 1 Lime zest, 1 – 2 tsp Chili oil, ¼ tsp Salt, ½ tsp Black pepper powder
- Garnish with chopped shallots, sliced chilies, and chopped cilantro. Allow the flavors to meld for a few minutes before serving.1 – 2 med Red and green chilies, 2 tbsp Chopped cilantro, 1 – 2 Shallots
Video
Notes
-
- Use fresh, high-quality fish: Since the fish is served raw, it’s essential to use fresh, sushi-grade fish from a reliable source.
- Slice the fish thinly: For the best texture and presentation, slice the fish as thinly as possible. A sharp knife is essential for this.
- Chill the fish: Before slicing, chill the fish in the refrigerator for about 30 minutes. This makes it easier to slice thinly and helps maintain its freshness.
- Prepare the dressing in advance: The flavors will meld together over time, so prepare it in advance and let it sit for at least 30 minutes before serving.
- Season the fish lightly: Since the dressing is flavorful, you only need to lightly season the fish with salt and pepper before adding the dressing.
- Serve immediately: Fish Carpaccio is best enjoyed immediately after assembling to preserve the freshness and texture of the fish.
- Garnish with care: To enhance the dish’s flavors and presentation, add additional herbs, citrus zest, or a drizzle of olive oil.
Equipment
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more raw fish and seafood recipes
- Ultimate Salmon Poke Bowl
- Salmon Carpaccio
- Salmon Sashimi
- Salmon Ceviche
- Brioche Salmon Tartare capanes
Frequently asked questions
Carpaccio is a dish that originated in Italy, consisting of thinly sliced raw meat or fish, typically served as an appetizer. The meat or fish is usually drizzled with olive oil, lemon juice, salt, and pepper, and often garnished with herbs, cheese, or other seasonings. The dish is named after the Italian painter Vittore Carpaccio, who is known for using vivid red and white colors, which resemble the colors of the thinly sliced meat or fish in the dish. Carpaccio is prized for its delicate texture and fresh, vibrant flavors.
Yes, previously frozen fish can be used for carpaccio, provided it has been properly handled and is suitable for eating raw. Check with your fish supplier rather than assuming any frozen fish is safe. Thaw overnight in the refrigerator and keep chilled until serving.
Fish Carpaccio is best enjoyed immediately after preparing it. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to one day. Note that the texture and flavor may change slightly upon storage.
Yes, you can use different types of fresh, sushi-grade fish for carpaccio, such as salmon, tuna, or sea bass. Just adjust the slicing and dressing to complement the chosen fish.
Fish carpaccio is made with raw fish, so there is always some risk of foodborne illness. Buy fish specifically intended for raw consumption from a reputable supplier, keep it properly refrigerated, and prepare it with clean utensils. Lemon juice and vinegar add flavor but do not make raw fish safe. Pregnant women, young children, older adults, and people with weakened immune systems should avoid raw fish.
The best fish for carpaccio are firm, delicate fish that slice easily, such as sea bass, snapper, salmon, or tuna. Sea bass and snapper have a mild flavor, while salmon is richer and tuna has a firmer texture. Whichever you choose, buy fish specifically intended for raw consumption from a reputable fish supplier.
Use a very sharp knife to cut the chilled fish into thin slices against the grain. For even thinner slices, place them between two sheets of parchment paper and gently press with a rolling pin. Arrange the slices on a chilled serving plate and refrigerate until ready to dress and serve.
more raw tuna recipes
- Tuna Crudo
- Tataki Tuna
- Tuna Carpaccio
- Nobu Tuna Sashimi
- Ultimate Tuna Poke Bowl Recipe
- Sesame Tuna Steak Recipe • Pan Seared
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Excellent Recette… J’apprecie
Thank you, Jitendra.