Toast the pistachios in a heavy bottomed skillet over medium-low heat for 1-2 minutes, stirring frequently, until they are golden brown and fragrant. Allow them to cool completely and then roughly chop them.
Combine lime zest and juice, and a pinch of salt and pepper in a small bowl and pour some over the thinly sliced onions, then set the rest aside.
Arrange the Sicilian Tarocco Oranges, macerated red onions, sliced avocado, and sliced fennel bulb by layering them onto a large platter. Then, score the top of the burrata, allowing it to open and place on top of the carpaccio.
Drizzle the rest of the lime juice mixture over top of the carpaccio, then follow with extra virgin olive oil.
Garnish with torn mint leaves, cilantro, fennel fronds, and toasted pistachios, then finish with sea salt and freshly cracked black pepper.
Serve as a shared appetizer, or enjoy with crusty bread and a high acid wine like Riesling, Pinot Grigio, or Pinot Noir as a full meal.
