Italian Mahi Carpaccio Crudo

Ingredients

• 680 g (1½ lb)fresh white fish fillet, 2.5–5 cm thick
• Juice of ½–1 lemonlemon juice
• 1 tsp (about 5 ml)lemon zest
• 30–45 ml (2–3 tbsp)good olive oil
• 1 heaped tbspcapers
• 45 ml (3 tbsp)Greek olive halves
• 45 ml (3 tbsp)chopped flat-leaf parsley
• To tastesalt
• To tastefreshly ground black pepper

Instructions

1. 1

   Firm the fish

   Freeze the fish fillet for 20 minutes to make it easier to slice thinly.

2. 2

   Slice thinly

   Using a very sharp knife, cut the fish into very thin slices.

3. 3

   Arrange the fish

   Lay the slices across a serving platter.

4. 4

   Season the slices

   Sprinkle the fish generously with salt and grind fresh pepper over it.

5. 5

   Add the dressing

   Squeeze the lemon juice over the fish, then drizzle the olive oil evenly across it.

6. 6

   Finish and serve

   Scatter the olives, capers and parsley over the fish, then serve immediately.

What is mahi carpaccio?

Carpaccio is a style of Italian starter made from very thin slices served uncooked. This version uses mahi or another white fish, with lemon, olive oil and salty Mediterranean garnishes.

Thin slicing gives the fish a delicate texture, while the capers and olives bring savoury contrast to the bright citrus dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 35g protein, 3g carbs, 12g fat.

The fish provides most of the protein, while the olive oil supplies most of the fat; the fish and lemon contribute relatively little carbohydrate. Serve it with salad and a measured portion of bread to make a more complete plate.

Choosing the fish

Fresh white fish: choose a firm, fresh fillet and keep it chilled until you are ready to prepare it. Since it is served raw, buy fish specifically suitable for raw consumption and follow the fishmonger's storage and handling advice.

Brief chilling: the 20-minute freezer step firms the fillet for slicing; it is not a parasite-control freezing treatment.

Getting thin slices

Sharp knife: use a long, very sharp blade and steady strokes rather than pressing down hard. Slightly firm fish is easier to cut cleanly.

Even pieces: aim for slices of similar thickness so they sit neatly on the platter and take the dressing evenly.

Balancing the dressing

Lemon: the recipe allows half to one lemon, so start with less if you prefer a gentler citrus flavour. The juice should season the fish without overwhelming it.

Olive oil: drizzle it across the platter so the slices are lightly coated. Capers and olives add saltiness, so taste before adding extra salt.

Serving it promptly

Fresh finish: add the olives, capers and parsley just before serving, and bring the dish to the table immediately. The citrus begins to change the fish's texture as it stands.

Keep chilled: prepare the platter close to serving time and do not leave raw fish sitting at room temperature.

What to serve alongside

Simple sides: serve with crusty bread to catch the lemon and olive oil, or add a crisp green salad for freshness.

Small portions: this works well as a starter before a more substantial main course, with the bread or salad adjusted to suit the meal.

Recipe notes & tips

• Chill the platter before arranging the fish to help keep the starter cool.
• Use a very sharp knife for cleaner, thinner slices.
• Pat the fish dry before slicing if its surface is wet.
• Add the lemon juice gradually and taste before using the full amount.
• Check the olives and capers for saltiness before seasoning the fish generously.
• Serve immediately after adding the garnishes.

Variations

• Add chilli: scatter a little finely sliced fresh chilli over the platter for gentle heat.
• Use another fish: choose a firm white fish suitable for raw consumption and slice it in the same way.
• Add fennel: shave a little fennel very thinly for a crisp, anise-like note.
• Try orange: replace some of the lemon juice with orange juice for a softer citrus flavour.
• Add rocket: finish with a small handful of rocket for a peppery edge.

Common mistakes to avoid

• Slicing fish that is too soft: firm it in the freezer for 20 minutes first.
• Using a blunt knife: sharpen the blade so it cuts rather than tears the fish.
• Adding too much salt: taste the capers and olives first, then season sparingly.
• Leaving it dressed too long: add the lemon and oil near serving time and serve immediately.
• Using fish not intended for raw eating: ask your fishmonger and follow their raw-fish handling advice.

How to store

This dish is best served immediately and is not suited to keeping once dressed. Keep any unused fish covered and refrigerated, following the fishmonger's storage advice; do not store it at room temperature.

Frequently asked questions