Delicious Fish Carpaccio: A Burst of Flavors

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This vibrant Fish Carpaccio features thinly sliced fresh fish with a flavorful dressing. The dish offers a harmonious balance of sweet, tangy, and spicy flavors, perfect for a refreshing appetizer or light main course. This carpaccio will surely delight your taste buds and impress your guests with its vibrant colors and delicate textures.

Fish carpaccio in a plate. — Carpaccio with Fresh Fish Fillet.

The first time I tried fish carpaccio was in an Italian restaurant. It was a warm evening, and we found a small Italian restaurant by the sea. I decided to try something new and ordered the fish carpaccio.

When the dish arrived, it looked really pretty—thin slices of fish with green herbs on top and a little bit of olive oil and salt. I took a bite, and it tasted amazing! The fish was soft and tasty, and the lemon made it feel fresh. I liked it so much that I ate until it was all gone. Since then, I’ve been making my own variations!

Carpaccio is a classic Italian dish known for its thinly sliced raw meat or fish, typically dressed with olive oil, lemon juice, and seasonings. While traditionally made with beef, using fish for carpaccio offers a lighter and more delicate alternative.

Fish carpaccio is an excellent choice for several reasons. Firstly, it allows you to showcase the freshness and quality of the fish, as it is served raw and thinly sliced. Secondly, the delicate flavor of the fish pairs beautifully with the bright and tangy dressing, creating a dish that is both flavorful and refreshing.

Additionally, fish is a healthy choice, rich in omega-3 fatty acids and protein, making fish carpaccio a nutritious option. Whether served as an elegant appetizer or a light main course, fish carpaccio is sure to impress with its simplicity, flavor, and visual appeal.

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.

Thin slices of fish carpaccio with dressing in plate. — Fish Carpaccio

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.

Ingredients for making fish carpaccio. — Carpaccio with Fresh Fish Fillet.

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.

Progress pictures making fish carpaccio. — Fish Carpaccio

A platter with carpaccio ala fish. — Carpaccio with Fresh Fish Fillet.

A slice of fish carpaccio in a pair of chopsticks. — Carpaccio with Fresh Fish Fillet.

Veena Azmanov

Fish Carpaccio Recipe

5 from 1 vote

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Prep Time 10

Marinating time 15

Total Time 10

Servings: 4 servings

Course: Appetizers, Appetizers, Side Dish

Cuisine: Asian

Calories: 155

Video

Ingredients

1 lb (500 g) 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

Method

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)
1 lb 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

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.

Nutrition

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Frequently asked questions

What is carpaccio?

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.

Can I use frozen fish for fish carpaccio?

For fish carpaccio, it’s best to use fresh, sushi-grade fish to ensure the best texture and flavor. If you must use frozen fish, thaw it properly in the refrigerator before slicing and serving.

How long can I store fish carpaccio in the refrigerator?

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.

Can I use different types of fish for this recipe?

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.

Is fish carpaccio safe to eat?

If you use fresh, sushi-grade fish and handle it properly, fish carpaccio is safe to eat. However, pregnant women, young children, the older, and individuals with compromised immune systems should avoid raw fish due to the risk of foodborne illnesses.

What is the best fish for carpaccio?

The best fish for carpaccio is fresh, flavorful, and firm enough to slice thinly. When making fish carpaccio, always ensure that the fish is fresh and safe to eat raw.
– Salmon: Known for its rich flavor and buttery texture, salmon is a popular choice for carpaccio. Opt for sushi-grade salmon for the best results.
– Tuna: Tuna is another excellent choice for carpaccio, prized for its mild flavor and firm texture. Look for sushi-grade tuna for the best quality.
– Sea bass: Sea bass has a delicate flavor and flaky texture, making it a good option for a lighter carpaccio.
– Snapper: Snapper has a sweet, mild flavor and a firm texture that works well for carpaccio.
– Swordfish: Swordfish has a meaty texture and a mild, slightly sweet flavor that can be delicious in carpaccio.

What is the best way to cut the fish for carpaccio?

To cut the fish for carpaccio, follow these steps: Start with a fresh, sushi-grade fish fillet. Popular choices include sea bream, grouper, salmon, tuna, or sea bass.
– Place the fish fillet in the freezer for about 30 minutes to firm it up slightly, making it easier to slice thinly.
– Use a sharp knife to slice the fish against the grain into thin slices.
– The slices should be paper-thin, almost translucent. (I like to place the slices between two pieces of parchment paper and press down on them with a rolling pin to thin them further)
– Arrange the slices on a serving plate, slightly overlapping them.
– Continue slicing until you have enough fish for the desired number of servings.
– Cover the sliced fish with plastic wrap and refrigerate until ready to serve.
– When slicing the fish, it’s essential to use a very sharp knife and to cut with a smooth, continuous motion to ensure thin, even slices.