Fish & seafood carpaccio recipes

Sicilian Style Tuna Carpaccio


Sicilian style tuna carpaccio
Author: Jamie Oliver
Serves: 2
Great for a starter or a light meal, this tuna carpaccio is so flavourful and very easy to make! Make sure you get excellent quality tuna for this recipe.
  • 2 tablespoons capers
  • 4 tablespoons rosé wine
  • 1 long fresh red chilli
  • 1 x 200g tuna steak
  • 1 lemon
  • ½ a bunch of fresh basil
  • ½ a bunch of fresh dill
  • 1 small clove of garlic
  • extra virgin olive oil
  • rocket, to serve
  1. Place the capers into a small bowl, cover with the rosé, then leave to soak for 10 minutes or so.
  2. Meanwhile, hold the chilli over a direct flame on the hob (or place under the grill) for around 5 minutes, or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with cling film and leave to cool for around 10 minutes.
  3. If necessary, using a long sharp knife, slice off and discard the veiny stub of meat from the tuna, then thinly slice against the grain. Place on a plate and squeeze over the juice from half the lemon – the acidity will start to cook the fish.
  4. Pick and finely chop the basil, the dill, then peel and finely chop the garlic. Drain and finely chop the capers, then add the chopped ingredients to a bowl with 2 tablespoons of extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chilli. Halve, deseed and finely chop most of it, then add the chopped chilli to the bowl, reserving the rest to one side. Stir well to combine.
  5. Arrange the tuna on a clean serving platter, drizzle with a little extra virgin olive oil, then spoon over the herb paste. Finely slice the reserved chilli lengthways and arrange on top, then serve with dressed rocket and lemon wedges for squeezing over.

Salmon Carpaccio with Lime


Salmon carpaccio with Lime
Serves: 2-3
This lovely salmon carpaccio recipes makes for a very elegant starter and will please your guests at your next dinner party! The pink peppercorns help create a tasty and colourful dish.
  • 300g fresh salmon fillets
  • 300g coarse salt
  • 100g caster sugar
  • 2 limes
  • 1 pink grapefruit
  • Ground pepper
  • Olive oil
  • Pink peppercorns
  • Fresh basil
  • Pine nuts
  1. In a mixing bowl, place the coarse salt and caster sugar. Mix to combine.
  2. In a small recipient, spread a layer of the salt and sugar mixture. Place the salmon on top and cover with another layer of salt and sugar. Make sure the whole surface of the fish is covered.
  3. Cover the recipient with cling film and leave it to marinate in the fridge for 4 hours.
  4. In the meantime zest and squeeze the lime. Place the zest and juice in a bowl. Add a dash of olive oil and season with pepper.
  5. Peel the pink grapefruit and cut it into segments. Extract the juice from the grapefruit core and add it to the marinade. Set aside.
  6. Once the salmon has marinated for 4 hours (do not exceed this time), rinse it well sith cold water and pat dry with paper towels.
  7. Use a sharp knife to cut very thin slices of salmon, working horizontally from the top. If not serving immediately, lay down the slices on a plate and cover tightly with cling film (touching the salmon).
  8. When ready to serve, stir the marinade and cover the salmon slices with the marinade using a brush. Sprinkle with some fresh cut basil, pine nuts and pink peppercorn and arrange the grapefruit segments on the plate.

Scallop Carpaccio

Scallop carpaccio

Scallop Carpaccio
Serves: 4
This elegant starter is perfect for your dinner parties and particularly around Christmas. It’s very easy and effortless!
  • 12 fresh scallops (only the white flesh)
  • 10 tbsp of olive oil
  • 1 bunch of fresh basil
  • 1 lime
  • 1 tsp of liquid honey
  • Salt and pepper
  1. Slice the scallops into thin strips (To cut them more easily, put them in the freezer for ½ hour)
  2. Place the slices on the plates.
  3. Prepare a dressing with the olive oil, the juice of the lime, the honey, the chopped basil and season with salt and pepper.
  4. Drizzle the dressing on the scallop slices and put in the fridge for one hour before serving.

Carpaccio of Bream


Carpaccio of Bream
Serves: 2
A twist on a classic Italian carpaccio. Sea bream’s firm, dense flesh makes it particularly suitable for serving raw.
  • 1 fennel bulb
  • 1/2-1 lemon, juiced
  • 1 tablespoon baby capers, rinsed
  • really good extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 1 large fillet (or 2 small) very fresh sea bream
  1. Lay the fish fillets on a board and remove any pin bones with tweezers. Make sure no bones remain, as they will make slicing the fish quite difficult.
  2. Now slice the fish with a very sharp knife, trying to make the slices as large and as thin as possible – no more than 1 mm thick. Cut the sea bream as you might a side of smoked salmon, working gradually down towards the skin at an angle.
  3. Lay the sea bream slices on 1 or 2 large plates, spreading them out in an even layer so they don’t overlap too much.
  4. Cut the base from the fennel bulb and peel off the tough outer layers (the fresher the bulb, the less you’ll have to discard). Slice the fennel from tip to root as finely as possible – you’re aiming for what they call ‘shaved’ fennel. Scatter the fennel slices over the fish, then squeeze over the lemon juice, trying to get a few drops on every bit of fish. Spoon over the capers, then season the whole plate with salt and pepper.
  5. Finish with a trickle of extra virgin olive oil. Unlike a ceviche, where the fish needs at least a couple of hours to ‘cook’ in the marinade, this dish is all about fresh flavours combining in the mouth. So serve, and eat, immediately.

Marinade for Fish Carpaccio


Marinade for Fish Carpaccio
This simple marinade can accompany any raw fish for your carpaccio recipes! Try it with tuna or white fish! It only takes a few minutes to make and is full of flavours!
  • 3 tablespoons Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons finely minced shallots
  • sea salt
  • freshly ground black pepper
  1. Whisk together the mustard and lemon juice in a bowl, then whisk in the olive oil.
  2. Add the shallots, whisk again and season to taste with salt and pepper.



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