Carpaccio of Fish with Citrus and Spice
Carpaccio in general terms is a dish of raw meat or fish and is typically dressed simply with some fine extra virgin olive oil and perhaps a squeeze of citrus. It is one of the finest things to enjoy on a warm day or as a starter for a great meal, but it all comes down to the quality of the ingredients. There is nowhere to hide, thanks to its simplicity.
Interestingly, the name ‘carpaccio’ came about in the 1950’s when a Venetian restaurateur named Giuseppe Cipriani, first made the dish for the Countess Amalia Nani Mocenigo, whose doctors had recommended she ate raw meat. Cipriani was a serious art lover & admired the style and bold colours of the painter – Vittore Carpaccio. Thus the artist’s surname ‘Carpaccio’ was used; reminiscent of the intense red colour of raw meat.
Here we use white fish and we always take the guidance of our fishmonger as to what is freshest.
INGREDIENTS
1 super fresh fillet of fish per 2 people (this works with seabass, swordfish, mackerel, halibut, snapper, tuna, salmon)
1 lime, juiced – you can use lemon if you prefer
1 tsp rice wine vinegar – this adds acidity and flavour to the dressing
1 tsp mirin – this adds sweetness and depth to the dressing
A squeeze of tomato juice
1 red chilli, seeds removed and sliced finely
1 green chilli, seeds removed and sliced finely
1 small shallot, finely sliced
A handful of coriander leaves
(then optional to add some finely sliced radishes, some pea shoots or watercress)
4 tbsp Extra Virgin Olive Oil, we use Ul’ka for this, it has the poise and minerality to carry carpaccio to higher grounds
Flaked sea salt and ground black pepper
METHOD
Place the fish fillets on a chopping board and using a long-bladed (sharp) knife, cut the slices as finely as you can along the whole length of the fillet. Place the slices side by side on a large plate.
Squeeze over the dressing (lime juice, rice vinegar, mirin, tomato juice) to slightly ‘cook’ the fish. Then add the finely sliced chilli and if you choose, also radish as well as the coriander.
To finish the plate, drizzle fairly abundantly with extra virgin olive oil and add a pinch of salt and some cracked black pepper.
Some additional tips regarding the fish
Sea bass has a delicate flavour and flaky texture, snapper has a sweet, mild taste and a firm texture, and swordfish has a meaty texture and a mild, slightly sweet flavour that can be delicious in carpaccio. But you can also use fresh, sushi-grade fish such as tuna or salmon.