Tuna Carpaccio

Tuna is one of the islands' specialties. Tuna carpaccio is a great method to take advantage of the freshness, as most tuna ordered in restaurants is caught the same day. With a glass of fresh white wine, thinly sliced raw tuna belly is best served with black pepper, capers, and a squeeze of lemon. Tuna tartare, which comes in finely chopped bits rather than slices and is frequently served with either a fresh salsa or avocado, is another comparable choice.

This is a surprisingly easy dish. Because there aren't many ingredients, it's critical to utilize the freshest possible. Grab a fresh lime in the supermarket store if the ones in your fridge are a little dried out. To reduce the fatness of the fish, you'll need the brightness of a fresh lime.

You'll get a greater flavor with a fresh red onion as well. This is vital because you'll be eating it uncooked. If raw onions aren't your thing, consider soaking them in cold water to make the bite less intense. You may also soak them in lime juice for a fast pickled effect.