Swordfish carpaccio
Instructions
Arrange the fish on a platter and must be flushed with lemon juice.
Keep it in the fridge for about 2 hours.
Slicing the veil the onion.
Wash and dry the arugula.
Drain the fish from the lemon juice, cover with onions and capers.
Decorate the edges of the tray with the Arugula and drizzle with a little oil and a sprinkling of pepper.
Ingredients and dosing for 4 persons
- 300 g of swordfish slices very thin
- 3 lemons
- 1 onion
- 2 tablespoons of capers
- 1 bunch of arugula salad
- 1 thread of olive oil
- Sprinkling 1 of white pepper