Swordfish Carpaccio with Berries

Name: Swordfish Carpaccio with Berries
Total time: 1200 s
Yield: Serves 8 to 10 servings
Ingredients: 30 slices fresh swordfish carpaccio (not smoked), preferably from a fish market; 1 container raspberries; 1 container red currants; 1 container pomegranate seeds (or 1 pomegranate, seeded); 1/2 lime; as needed Olive oil,; Fennel fronds

Doris @IncucinaconDorotea

Piemonte, Italia

Here's a truly easy appetizer that will impress your guests at the table.

Doris @IncucinaconDorotea

Piemonte, Italia

Here's a truly easy appetizer that will impress your guests at the table.

Saved

Ingredients

15 to 20 minutes

Serves 8 to 10 servings

30 slicesfresh swordfish carpaccio (not smoked), preferably from a fish market
1 containerraspberries
1 containerred currants
1 containerpomegranate seeds (or 1 pomegranate, seeded)
1/2lime
as neededOlive oil,
Fennel fronds

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Steps

15 to 20 minutes

1

Wash all the berries and pat them dry.
2

Add the berries (reserve a few for garnish), olive oil (don't overdo it), and a few drops of lime juice (just a little, since the berries are already tart) to a large glass jar.
3

Seal the jar tightly and shake vigorously for a few minutes.
4

Arrange the swordfish slices on a platter.
5

Drizzle the prepared berry mixture over the carpaccio, then finish with a little more olive oil, the reserved berries, and a few fennel fronds.
6

If you like, serve the carpaccio with crispy buttered crostini.