- 4 ½ tablespoons
- 4 slices
dry Swordfish fillet (about 80 grams; without skin)
- 2 tablespoons
- 2 stalks
Celery (about 150 grams)
- ½ bunch
- 2 sprigs
Squeeze out lime juice. Mix together 1 teaspoon lime juice and 1 tablespoon oil in a bowl. Coat 4 plates with a thin layer of lime-oil mixture and sprinkle with a little salt and pepper.
Rinse fish fillets, pat dry and cut each in half horizontally. Place fish slices between 2 layers of plastic wrap and flatten with a mallet. Arrange swordfish slices on plates, dividing evenly. Refrigerate while proceeding.
Toast pine nuts in a dry pan until golden and fragrant, tossing frequently.
Transfer pine nuts to a cutting board, let cool and chop finely.
Mix together pine nuts and 1 tablespoon oil, then season with salt and pepper.
Peel grapefruit with a sharp knife following the curve of the fruit, removing bitter white pith. Cut between membranes to remove whole segments.
Rinse celery, remove any threads and cut into very thin slices with a mandoline. Mix together grapefruit and celery in a bowl.
Rinse chives, shake dry and cut into small rings. Rinse lemon in hot water, wipe dry and cut into very thin strips.
Stir lemon balm, half of the chives and remaining oil into grapefruit mixture. Season with salt and pepper. Arrange mixture on carpaccio slices, dividing evenly among plates. Drizzle with pine-nut mixture and serve immediately topped with remaining chives.