Carpaccio Of Swordfish With Tomato

Scald the tomatoes for 20 seconds. Peel them, cut them in half, remove the seeds and cut the flesh into small cubes.

Remove the stems from the basil, wash it and chop it (keep some leaves for decoration). Whisk the vinegar with salt, pepper and oil. Mix the chopped basil with the diced tomatoes and the sauce.

Cut the swordfish into the thinnest possible cutlets, using a flexible blade knife as for smoked salmon.

Arrange the slices on a plate. Sprinkle with orange juice, salt and pepper to taste. Cover with the tomatoes. Sprinkle with capers and decorate with with basil. Serve with lemon wedges. Our advice: Try also carpaccio of (always very fresh). Harden it in the freezer for 15 minutes before cutting.