This is an all-purpose sauce. Recipe by HRK_MR

The kitchen is my therapy, I usually do not use the recipe, I just improvise and it is in my opinion one of the most beautiful things in the kitchen everyone can take it in his own direction in his favorite flavors. I prepared in honor of my father-in-law's birthday an invested fish meal this was a sharing first course

This is a western salad using tuna.The dressing is an easy-to-make amount, but adjust to taste.You can use other kinds of sashimi as well. Salmon, sea bream, hamachi yellowtail, buri skipjack, bonito, mackerel, etc.You can also use lettuce, carrots, daikon radish, etc. Recipe by MORIYABAR

This is super simple to prepare and is perfect as party starter 😋

We are sharing our most delicious beef specialty, Farm Made Home Cured Carpaccio. You can make this in your fridge at home! We make this once a year.The meat is sliced thin and eaten raw on crackers with slivers of Parmegana cheese, or mixed with olives, tomatoes and onions in salads, or eaten for dinner in 1/2” slices, sauteed in olive oil. To slice this meat paperthin, press your flat knife into the center of the meat and move knife back and forth till it starts cutting, see the half slices below below the round slices on the picture below.

I wanted to eat a simple and posh carpaccio with shrimp. The tartness of the lemon makes the sauce refreshing, and it will certainly please your guests.From the top, it looks like a flower in bloom and it's elegant. You don't need to soak the onion in water. You could add other diced vegetables and make this into a delicious salad. Recipe by LazyHata

I love this Italian classic dish. Whenever I have some end cuts of a good quality beef tenderloin, I will make this. Hope you will like it too 🥰#worldonaplate #myitalian

I love carpaccio.I often make this recipe with the red flesh of tuna, scallop or with salmon.Red-leaf lettuce and shredded onions go well too. I think it will also be delicious when you use dressings that you like which you can buy in stores. Recipe by Nanamama

Cured carpaccio is ready year round for a delicious cold snack, a cold salad, on sandwiches, and appetizers. Great with a side dish of brined olives.

I got a bunch of scallops, so here's a way that our family usually eats it. It's easier than it looks, and it really pleases guests when served as an appetizer.The scallops will become sweeter by searing, but I think a very quick sear is plenty. Please use vegetables of your choice. Recipe by Rimuyuramanma

This is a play on beef carpaccio and the Peruvian Papas Huancaiana