Originally Italian carpaccio is a dish that uses raw beef, but it has become widespread that Japanese Italian chefs introduced it as carpaccio with salmon, tuna, bonito, etc.
Recipes for carpaccio with fish sashimi are also being adopted in Italy.
In Japan, carpaccio is considered a Western-style sashimi, and if you search for carpaccio in Japanese, you will find almost no beef and only fish.
I also made tilapia carpaccio, which is raised in my pond in Paraguay, but this time I made it with salmon.
It is a very delicious Japanese-Western eclectic dish.
Try to do.
Salmon Carpaccio
Fresh salmon 500g
Onion 250g
Lemon juice 30g
Olive oil 72g
Salt 6g
Pepper
Whole peppercorns
Powdered cheese 12g
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