Arctic Char Carpaccio with Beets and Citrus
Similar to ceviche, carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to "cook" it (i.e., firm up the flesh as heat would) in minutes. If you can't find arctic char, fluke, sea bass, and snapper are worthy swap-ins.
Carpaccio should be made with the freshest fish possible. Briefly freezing the fillet until it's firm makes even, thin slicing a cinch. Slices (without dressing, tarragon, or flaky salt) can be loosely covered and refrigerated up to four hours before serving.