Fish carpaccio is a dish that embodies simplicity and elegance. Originating in Italy, this raw seafood delicacy is sliced thin, lightly seasoned, and full of fresh flavors. Unlike ceviche, which uses citrus to chemically cook the fish, carpaccio maintains the pure essence of the seafood with minimal intervention. If you’re a seafood enthusiast or simply looking to impress guests with a gourmet appetizer, mastering the art of making fresh fish carpaccio is a skill worth acquiring.

What is fish carpaccio?

Carpaccio was introduced in the 1950s as a dish of thinly sliced raw beef accompanied by lemon juice and olive oil. Over the years, variations have emerged, including seafood carpaccio, which substitutes beef with delicate slices of raw fish. The key to perfect fish carpaccio lies in the fish’s quality and a balance of flavors that enhances its natural taste without overpowering it.

Unlike tartar, which is finely chopped and often mixed with condiments, fish carpaccio consists of paper-thin slices beautifully arranged on a plate. It’s a light, refreshing dish that can be enjoyed as an appetizer or a main course, depending on the size of the portion and the accompaniments.

Choosing the right fish for carpaccio

Choosing the right fish is crucial to making carpaccio. Since the fish is eaten raw, it must be of the highest quality and completely fresh. Look for sushi-grade fish that has been handled and stored with raw consumption in mind.

Some of the best fish for carpaccio include

• Tuna: Rich and buttery, perfect for a melt-in-your-mouth experience.
• Salmon: Slightly sweet and mellow, pairs well with citrus and herbs.
• Branzino: Light, delicate and traditionally used in Italian seafood dishes.
• Snapper: Firm and mild, ideal for absorbing subtle flavors.

When buying fish, look for:

• A clean, ocean-like smell (it should never smell “fishy”).
• Bright, clear eyes if you are buying whole fish.
• Firm, shiny flesh that yields when squeezed.
• Essential ingredients for fish carpaccio

To make a simple but tasty fish carpaccio, you’ll need

• Fresh fish (tuna, salmon, branzino or snapper)
• Extra virgin olive oil for a smooth, rich finish
• Lemon or lime juice for refreshing acidity
• Salt and freshly ground pepper to enhance natural flavors

Optional garnishes:

Capers for a salty contrast. 

Arugula for a peppery kick. 

Fennel for a crunchy anise flavor. 

Shaved Parmesan for a rich saltiness. 

Truffle oil for a touch of luxury.

Step-by-step guide to making fish carpaccio

Making fish carpaccio at home is surprisingly easy with the right technique. Follow these steps for a restaurant-quality dish:

Step 1: Lightly Freeze the Fish

To achieve ultra-thin slices, place the fish fillet in the freezer for about 30 minutes. This will firm up the texture and make it easier to cut without tearing.

Step 2: Slice the fish thinly

Using a sharp knife, slice the fish against the grain into paper-thin slices. If necessary, gently press the slices between sheets of parchment paper to flatten them further.

Step 3: Arrange slices on a plate

Place the fish slices on a cold serving plate, overlapping slightly to create an elegant presentation.

Step 4: Drizzle with olive oil and citrus juice

Drizzle the fish lightly with extra virgin olive oil, followed by a squeeze of fresh lemon or lime juice. This will enhance the flavor without overpowering the delicate fish.

Step 5: Season and garnish

Sprinkle the carpaccio with salt and freshly ground pepper. Add optional garnishes such as capers, arugula, or shaved Parmesan for extra texture and flavor.

How to serve and pair fish carpaccio

For the best experience, serve fish carpaccio chilled. Here are some perfect pairings:

• Wine: A crisp white wine, such as pinot grigio or sauvignon blanc, complements the freshness of the dish.
• Bread: Serve with crusty Italian bread or crostini for added texture.
• Side Salad: A light arugula salad with lemon vinaigrette enhances the flavors of the carpaccio.

Enjoy Carpaccio at the Mercato della Pescheria

If you’d rather indulge in expertly prepared fish carpaccio, Mercato della Pescheria offers a delicious variation: Octopus Carpaccio. This dish features thinly sliced octopus with a vibrant mix of shaved celery, red peppers, arugula, fennel, pink peppercorns, lemon zest and extra virgin olive oil. It’s a must-try for seafood lovers seeking an authentic and flavorful experience.

Ready to enjoy authentic Italian cuisine? Reserve your table at Mercato Della Pescheria in Miami here or Las Vegas here and taste the flavors of Italy!

Fish Carpaccio is an exquisite dish that showcases the beauty of raw seafood with simple yet powerful ingredients. By selecting the freshest fish, slicing it with precision, and enhancing it with light seasonings, you can create a dish that is both elegant and delicious. Whether you prepare it at home or enjoy a perfectly executed version at the Mercato della Pescheria, fish carpaccio is a timeless Italian classic worth savoring.