The best recipes from Olive & Olives. Try them, you’ll love them!

Fish Carpaccio Marinated in Extra Virgin Olive Oil and Citrus Fruit


500 g swordfish
500 g salmon
100 ml extra virgin olive oil
1 lemon
1 lime
1 bunch of fresh tarragon
1 french shallot
1 orange
1 grapefruit
1 fennel
1 beet
1 carrot
Pink pepper
Anis seeds


Thinly slice swordfish and salmon, set aside on a platter.

Peel citrus fruits into segments over a bowl to save juice, and set aside.

Thinly slice shallot and fennel with a chinese mandoline.

Peel carrot and beet with ‘’turning slicer’’ and set aside.

Add marinade of extra virgin olive oil, citrus juice, pink pepper and shallot to platter of fish.

In a bowl, mix vegetables with anis seeds, chopped tarragon, extra virgin olive oil, salt and pepper. Add fish and decorate with citrus segments.

Back to top