Recipe courtesy of Padma Lakshmi

Carpaccio di Pesce

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  • Yield: 4 servings
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Ingredients

Directions

  1. Place fish in freezer for 10 minutes to facilitate cutting. With a very sharp knife, cut the fillets into paper-thin slices and arrange on a serving plate. In a small bowl whisk together the lemon juice and olive oil. Drizzle the dressing over the fish and sprinkle with the capers and peppercorns. Season with the salt. Let sit for 5 minutes and sprinkle with the parsley. Serve with the bread.
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