There isn’t too much for me to say about this dish aside from the fact that I love carpaccio as an appetizer. I think raw fish is still underappreciated in the West, even after the popularization of sushi. 

This is a simple plate of salmon and scallop sashimi, topped with a dressing made of sweet summer tomatoes, apple cider vinegar, herbs, and olive oil. Carpaccio is such a quick and simple way to present high-quality fish for exactly what it is.