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Carpaccio di pesce spada on a white plate with capers, red onion, parsley, and olive oil dressing on marble

Carpaccio di Pesce Spada

Paper-thin raw swordfish dressed with lemon juice, capers, olive oil, and fresh herbs. A quick, no-cook Sicilian antipasto.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

For the carpaccio
  • 400 g fresh swordfish fillet, sushi-grade skin removed, sliced 2-3 mm thin
  • 60 ml fresh lemon juice from about 2 large lemons
  • 4 tbsp extra-virgin olive oil Sicilian or southern Italian preferred
  • 2 tbsp salt-packed capers rinsed well under cold water for 1 minute
  • 1 small red onion halved and sliced as thin as possible, soaked in cold water 5 minutes
  • 2 tbsp flat-leaf parsley leaves roughly chopped, or fresh mint as an alternative
  • 1 tsp lemon zest optional, from the same lemons
  • 1/4 tsp fine sea salt to taste
  • to taste freshly ground black pepper

Method
 

Prepare the swordfish
  1. Place the swordfish fillet on a clean cutting board. If it feels soft, wrap it in plastic wrap and freeze for 20 minutes until firm but not frozen solid.
  2. Using a long sharp knife, slice the swordfish across the grain into pieces 2-3 mm thick. Work in long, single strokes rather than sawing to keep the slices clean.
  3. Arrange the slices in a single, slightly overlapping layer across four chilled flat plates.
Make the dressing
  1. In a small bowl, whisk together the lemon juice and olive oil until lightly emulsified. Season with the sea salt and a few grinds of black pepper.
  2. Drain the soaked red onion slices and pat dry on a paper towel.
Dress and serve
  1. Spoon the lemon and olive oil dressing evenly over the swordfish slices on each plate.
  2. Scatter the rinsed capers, drained red onion slices, and chopped parsley over the fish.
  3. Finish with the lemon zest if using, and a final light drizzle of olive oil.
  4. Leave the plates to rest for 5 to 10 minutes at room temperature so the lemon gently firms the surface of the fish, then serve immediately.

Notes

The entire dish rests on fish quality. If your fishmonger cannot confirm same-day delivery or sushi-grade sourcing, choose a different protein rather than compromising.