Salmon and sea bass carpaccio

By Silvia Nacamulli, August 1, 2014
Photo: Barbara Toselli

Photo: Barbara Toselli

This is the Italian Jewish version of ceviche and is an ideal summer dish - great as a starter or as part of a buffet. the simple marinade in lemon and chives allows the fish to shine. You can replace salmon and sea bass with any other fish you prefer - sea bream or trout are great alternatives. I like to serve it on a bed of rocket, for extra texture, colour and flavour, but you can leave it out.

Serves: 6 as a starter or main course

Preparation: 15 mins + 30 mins to marinate


● 500g fresh salmon, ideally sushi grade, de-boned
● 500g (approximately 4 fillets) fresh sea bass, ideally sushi grade, de-boned
● 2 lemons, juice only
● 1 tsp sea salt
● ½ tsp ground black pepper
● 70-80ml extra virgin olive oil
● Small bunch of chives, finely chopped
● 80g fresh wild rocket (optional)


● Check the fish fillets for bones, rinse and pat dry. With a large sharp knife, finely slice them lengthways into thin, almost see-through slices. Place the fish slices into 2 shallow dishes - one for each type of fish. Don't worry if some slices break up, the plated slices will look and taste great.

● Create the dressing by mixing the lemon, salt, pepper and olive oil in a jar. Shake it well and pour three quarters of the dressing and half of the chives on the fish.

● Stir well, cover, refrigerate and marinate for 20 to 30 minutes.

● Before serving, add the rest of the dressing and stir well. Taste and add more seasoning and dressing if it needs it.

● Spread a layer of rocket on a shallow serving platter or on each starter plate. Lay the fish slices on top. Sprinkle over the remaining chives and drizzle with a little extra virgin olive oil.

● Serve at room temperature, alone or with bread, crackers or grissini.

Last updated: 12:44am, August 5 2014