Bite with Belkys: Carpaccio di Salmone from Ristorante Di Bertuccio

The Chef: Tiziana Tico

The Restaurant: Ristorante di Bertuccio

The Dish: Carpaccio di Salmone

• 8 oz. fillet of salmon
• 1/4 cup olive oil
• 2 lemons squeezed
• 1/4 avocado slices
• 1/4 cup fresh corn
• 1/2 tomato
• 1/4 cup red onion
• 1/2 endive chopped
• 1/4 cup sliced arugula
• 1/2 teaspoon cilantro
• Salt and pepper to taste
• Parsley to garnish

-Start with the fresh salmon fillet, roll it up and put it on the freezer until it's frozen.
-Remove from freezer, rinse and then slice it on a deli slicer or with a very sharp knife.

Make Marinade:
-Mix 1/4 cup olive oil, 1/4 teaspoon salt and pepper, squeezed lemon juice, and 1/2 teaspoon of cilantro.
-Sprinkle salt and pepper on salmon and pour marinade on top.

Make Salad: 
-Slice the avocado tomato and dice it up.
-Add 1/4 cup fresh corn, 1/4 cup red onion, 1/2 cup of chopped endive, 1/2 cup of sliced arugula.
-Pour some dressing over the salad, mix it up and then place it on a bowl for about five minutes. 
-Garnish salmon with cilantro, place salad on top, and place more dressing and wedge lemon on the side.
-Garnish with parsley.

-Serves 1-2

Ristorante Di Bertuccio
609 Washington Avenue
Miami Beach, Fl 33139
305-532-2703