Carpaccio (beef) and crudo (seafood) is easy to make, and present themselves as a sophisticated dish that took you a lot longer to prepare. If you eat sushi, sashimi, steak tartare and other raw preparations, it’s a dish you can easily make at home.
From the earliest times, fishermen have eaten their catch on board, without cooking it.
Before man learned to make fire, some 350,000 years ago, the catch was de facto eaten raw.
The tradition continues today. Fishermen bring a bit of salt and/or citrus, and enjoy the rustic version of carpaccio, crudo, poke or sashimi: brethren raw fish dishes.
While crudo has been eaten for millennia, carpaccio is a modern dish, created in Venice in 1963, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio (1465-1526).
Here’s a list of raw fish dishes.
CARPACCIO VS. CRUDO & OTHER RAW FISH DISHES
RECIPE: CRUDO OF TUNA, SALMON, OR OTHER SEAFOOD
Tailor this recipe to your preferences. For example, you can replace the conventional olive oil drizzle with flavored olive oil, add the Italian-style shavings of Parmigiano-Reggiano cheese, add balsamic vinegar, use a Dijon vinaigrette, etc.
You can add as much salad on top as you like…or none at all. If adding a mound of salad, dress it very lightly (we like lemon vinaigrette—half vinegar, half lemon [or lime] juice) before topping the fish.
Ingredients For 4 Servings
1. Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
2. Place a sheet of plastic wrap on a damp work surface (the moisture prevents the plastic from slipping).
Arrange the tuna slices on the plastic as you would like them to be on the plate (this makes plating them easy). Cover with a second sheet of plastic wrap.
3. USING the flat side of a mallet, gently pound the fish slices until they are to your desired thinness. Do this in batches as necessary.
Refrigerate the fish in the plastic for at least 30 minutes, and up to 4 hours.
3. ASSEMBLE: Remove the top plastic sheet from each serving of fish and place a plate upside-down on top of the fish.
Invert the fish onto the plate and peel off the remaining plastic. Drizzle with olive oil, then sprinkle with a bit of sea salt, chives and pepper.
Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper.
4. MOUND the salad greens on top and serve.
Take a look at:
 Wagyu carpaccio, simply dressed with truffles and garlic potato chips (photo courtesy Catch NYC).