How to cook swordfish carpaccio, a seafood appetizer recipe to prepare quickly and pair with cherry tomatoes and arugula, with the scent of pink pepper.
Ingredients for 4 portions
- 1 lemon
- 5 tablespoons of extra virgin olive oil
- some pink pepper berries
- 250 gr of fresh swordfish cut into thin slices
- 1 bunch of cherry tomatoes
- 1 bunch of rocket
- salt
How to cook swordfish carpaccio
Clean cherry tomatoes and arugula, wash and dry them, then break up the arugula leaves and distribute them on 4 serving plates, placing the swordfish slices and cherry tomatoes cut into wedges on top.
Wash the lemon, dry it and grate a piece of zest, then squeeze the juice and filter it.
Pour the oil into a bowl, add the lemon juice and grated zest, a pinch of salt and the pounded pink pepper berries.
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Emulsify everything, beating with a fork, in order to obtain a homogeneous sauce to be poured on the fish distributing it uniformly.
Let it rest for about 10 minutes in the fridge before serving.
