Sea Bass Carpaccio

This sea bass carpaccio is the perfect raw seafood appetizer for your next
Mediterranean themed dinner party. Or if you just happen to be renting a villa
on the coast of Italy and you want to cook for that special someone this makes a
highly impressive starter.

Servings: 2 people

Author:

Prep Time
20 minutes

Cook Time
0 minutes

Total Time
20 minutes

Course:

Appetizer

Cuisine:

Italian Mediterranean European

Keywords:

Seafood Carpaccio Sea Bass Raw Fish

Instructions

1 Begin by supreming your citrus. Cut off the tops and bottoms, then place flat on
a cutting board. Use a knife to cut away the peel and pith. Then, holding the
fruit over the bowl, make angled cuts between the membranes and allow the wedges
to fall into the bowl. When you have done all the wedges squeeze the core so the
juice goes into the bowl as well.
2 Add the pepper, oil, salt, sugar, and vinegar to the bowl and whisk to combine.
Set aside while you prep the fish.
3 Fillet the seabass (click link in article for cutting guide) and cut off the
skin. Then slice the flesh into thin strips like if you were making sashimi.
Place the strips directly onto the plate in which you are serving the dish.
4 Thinly slice your cherry tomatoes and lay the rounds on the plate above the
fish.
5 Pour over your citrus dressing and sprinkle a little basil chiffonade on top for
garnish. Enjoy.

Sea Bass Carpaccio

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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