Carpaccio

Carpaccio—thinly sliced raw fish or meat—is traditionally served as an appetizer. Here, delicious carpaccio recipes, from a sea bass carpaccio with coriander and grapefruit to beef carpaccio with crispy capers and rosemary.

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Beef Carpaccio with Crispy Capers and Rosemary

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In this elegant starter, superthin, melt-in-your mouth beef tenderloin is seasoned with fruity olive oil and lemon juice and topped with fried capers and rosemary.

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Broccoli Carpaccio with Grapes and Watercress

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This super healthy broccoli salad is topped with a tangy yogurt-based dressing.

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Tuna Carpaccio with Citrus-Ginger Dressing

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Look for the freshest sushi-grade tuna available to make this raw dish.

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Sea Bass Carpaccio with Coriander and Grapefruit

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Like all raw fish dishes, this one is about the quality of the sea bass. Good olive oil is also key: Lokanta Maya’s chef, Didem Senol, uses oil her father presses himself in the south of Turkey (her family picks the olives, too).

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Zucchini Carpaccio

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Zucchini Carpaccio with Salt-Broiled Shrimp

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In this clever recipe, Jason Stratton of Seattle's Spinasse makes a simple, creamy sauce by simmering toasted pine nuts with lemon zest and chicken stock, then pureeing them. His other smart trick: cooking shrimp on a superhot bed of coarse salt flavored with bay leaves and lemon zest.

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Pineapple Carpaccio with Lemon Sorbet and Candied Zest

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Here's a refreshing dessert that looks and tastes spectacular. If you can find one, try a pineapple labeled gold; relatively new to the market, this hybrid is always lusciously sweet.

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Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble

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After Paul Qui won the Top Chef Season 9 title, F&W decided to throw him one more challenge: Create a dish based on four ingredients, including salmon and pork rinds. Turns out, Qui loves pork rinds. “My grandmother cooked everything in pork fat,” he says. “If I was lucky, I got to snack on the rinds she made.” The Top Chef winner used them to make a brilliant crumble for salmon carpaccio (raw fish is a specialty at Uchiko, the Japanese-accented Austin restaurant where he is executive chef). To finish the dish, Qui made a lemon aioli and served it with broccoli rabe.

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Golden Beet Carpaccio with Pickled Mustard Seeds

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This beautiful, elegant beet salad gets topped with sweet-and-tangy pickled mustard seeds and a bright horseradish dressing.

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Smoked-Salmon Carpaccio with Brioche and Caviar

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Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, then serves it with brioche and salmon caviar.

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Carpaccio

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Beef Carpaccio with Crispy Capers and Rosemary

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Broccoli Carpaccio with Grapes and Watercress

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Tuna Carpaccio with Citrus-Ginger Dressing

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Sea Bass Carpaccio with Coriander and Grapefruit

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Zucchini Carpaccio

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Zucchini Carpaccio with Salt-Broiled Shrimp

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Pineapple Carpaccio with Lemon Sorbet and Candied Zest

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Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble

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Golden Beet Carpaccio with Pickled Mustard Seeds

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Smoked-Salmon Carpaccio with Brioche and Caviar

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Carpaccio

1 of 10

Beef Carpaccio with Crispy Capers and Rosemary

1 of 10

2 of 10

Broccoli Carpaccio with Grapes and Watercress

2 of 10

3 of 10

Tuna Carpaccio with Citrus-Ginger Dressing

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Sea Bass Carpaccio with Coriander and Grapefruit

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Zucchini Carpaccio

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Zucchini Carpaccio with Salt-Broiled Shrimp

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Pineapple Carpaccio with Lemon Sorbet and Candied Zest

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Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble

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Golden Beet Carpaccio with Pickled Mustard Seeds

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Smoked-Salmon Carpaccio with Brioche and Caviar

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