Sea Bass Carpaccio
Fresh, elegant, and bursting with bright Mediterranean flavors, this Sea Bass Carpaccio pairs delicate slices of raw sea bass with zesty lime, sweet tomato, and a hint of chili. Light, refreshing, and surprisingly easy to prepare, it’s the perfect appetizer for warm-weather dining or an impressive starter for a special meal
Fresh, elegant, and bursting with bright Mediterranean flavors, this Sea Bass Carpaccio pairs delicate slices of raw sea bass with zesty lime, sweet tomato, and a hint of chili. Light, refreshing, and surprisingly easy to prepare, it's the perfect appetizer for warm-weather dining or an impressive starter for a special meal
Info
Prep Time:
5mCook Time:
10mDifficulty Level:
Ingredients
- 1 very fresh, chilled sea bass fillet
- 1 large ripe but firm tomato
- 1 chili pepper
- 2 limes, juiced and finely zested
- A small amount of finely chopped red onion
- A small amount of finely chopped cucumber (unpeeled)
- Extra virgin olive oil
- Chive sprouts or microgreens, for serving
- Flaky sea salt
Directions
For carpaccio, the sea bass must be exceptionally fresh, well cleaned, and thoroughly chilled.
Place the fillet on a cutting board and, using a very sharp knife, slice it diagonally into paper-thin, almost translucent slices. Sprinkle lightly with flaky sea salt and refrigerate while preparing the remaining ingredients.
Chill a wide white serving plate in the refrigerator or freezer.
Cut the tomato in half and reserve the seeds separately for garnish.
Place the remaining tomato flesh, the chili pepper, a pinch of flaky sea salt, and the lime juice in a blender.
Blend until completely smooth, then strain the mixture through a fine-mesh sieve to obtain a clear, vibrant tomato dressing.
Pour the strained tomato liquid onto the chilled serving plate.
Arrange the thin slices of sea bass over the tomato dressing, turning them gently so they begin to marinate in the lime and tomato juices.
Scatter the chopped red onion, cucumber, and reserved tomato seeds over the fish.
Finish with a generous drizzle of extra virgin olive oil, a little lime zest, and the chive sprouts or microgreens.
Let the carpaccio rest for 3-4 minutes before serving well chilled.
Recipe Tips
For the safest and best results, use sushi-grade or previously frozen sea bass intended for raw consumption. Just before eating, gently coat each slice in the flavorful tomato-lime marinade on the plate to enjoy the full balance of citrus, sweetness, and delicate seafood flavor.
